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Vegetarian
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Dairy-Free Option
Greek-Style Chickpea Antipasti
A vibrant, punchy mezze-style appetiser built on a base of Queen Chickpeas dressed in freshly grated tomatoes, lemon + red wine vinegar, then piled with crumbled feta + juicy kalamata olives for a Greek-ish feel. Low effort, BIG flavour - we love this as part of a wider spread or scooped straight from the plate with a stack of warm flatbreads, focaccia, or just a spoon!
Ingredients
1 jar Queen Chickpeas or Queen Butter Beans - drained
75ml extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
2 ripe tomatoes, coarsely grated (skin discarded)
2 fat garlic cloves, finely grated
100g feta, crumbled
1 tsp dried oregano
80g kalamata olives, roughly torn or halved
Small bunch fresh flat-leaf parsley (about 10g), roughly chopped
Small bunch fresh dill (about 10g), roughly chopped
Warm flatbreads, flatbreads or crusty bread, to serve
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Directions
Pour the olive oil, vinegar, lemon juice and mustard onto a large, shallow serving platter or large bowl and mix well to combine.
Spoon over the grated tomatoes, and scatter in the olives, grated garlic, crumbled feta, oregano, parsley and dill. Add a few twists of black pepper and taste before adding salt - the feta, olives and chickpeas will do a lot of the seasoning work.
Stir through the chickpeas until everything is evenly coated.
Mop up with warm flatbreads, focaccia or crusty bread.
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