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Spiced chickpea salad with orange, thyme and feta

Spiced chickpea salad with orange, thyme and feta. Photograph: Harry Weir
Serves: 4
Course: Dinner, side
Cooking Time: 20 mins
Prep Time: 10 mins


  • 2 tbsp flaked almonds
  • 2 tin chickpeas
  • Juice and zest of 1 orange (keep separate)
  • 1 tbsp fajita spice blend
  • 1 tbsp Dijon mustard
  • Pinch of sea salt and black pepper
  • 2 tsp fresh thyme leaves
  • 2 spring onions, sliced
  • 80g feta, crumbled
  • Handful fresh mint leaves
  1. Preheat the oven to 180 degrees. Spread the flaked almonds on to a small oven tray and place in the oven for 7-8 minutes until golden brown, then remove and allow to cool.
  2. Rinse the chickpeas in cold water then strain well, place in a large bowl, and set aside. Make the dressing by adding the juice of one orange to a small bowl along with the spice blend, Dijon mustard, salt, pepper and thyme leaves and mix together with a spoon.
  3. Pour the dressing into the large bowl with the chickpeas and stir with a wooden spoon until evenly coated, then stir through the spring onions.
  4. Spoon the chickpeas into a serving bowl. Sprinkle over the feta, orange zest and toasted flaked almonds, and then garnish with mint leaves.
Mark Moriarty

Mark Moriarty

Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.