{"id":37269,"date":"2026-10-02T09:39:07","date_gmt":"2026-10-01T20:39:07","guid":{"rendered":"https:\/\/www.myfoodbag.co.nz\/explore\/?p=37269"},"modified":"2026-10-02T09:41:04","modified_gmt":"2026-10-01T20:41:04","slug":"feta-chickpea-salad","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2026\/10\/02\/feta-chickpea-salad\/","title":{"rendered":"Feta & Chickpea Salad"},"content":{"rendered":"\n

Chickpeas are toasted with a smoky spice blend and served over a tangy sun-dried tomato dressed couscous salad. Loaded with crunchy walnuts and feta cheese, this is sure to be lunchtime favourite.<\/p>\n\n\n

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<\/h2>\n \n <\/div>\n \n
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Servings <\/span>2<\/span><\/div>\n
Total Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>

Chickpeas<\/h4>
  • 1<\/span> can<\/span> chickpeas<\/span> drained and rinsed<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> oil<\/span><\/li><\/ul><\/div>

    Smoky Spanish Spices<\/h4>
    • 1<\/span> tsp<\/span> lemon pepper seasoning<\/span><\/li>
    • 1\/2<\/span> tsp<\/span> smoked paprika<\/span><\/li><\/ul><\/div>

      Couscous Salad<\/h4>
      • 1\/4<\/span> cup<\/span> wholemeal couscous<\/span><\/li>
      • 1\/3<\/span> cup<\/span> boiling water<\/span><\/li>
      • 1<\/span> carrot<\/span> grated <\/span><\/li>
      • 1<\/span> beetroot<\/span> grated<\/span><\/li>
      • 2<\/span> tbsp<\/span> of your favourite low cal dressing<\/span><\/li><\/ul><\/div>

        To Serve<\/h4>
        • 50<\/span> g<\/span> feta cheese<\/span> crumbled<\/span><\/li>
        • 1<\/span> tbsp<\/span> walnuts<\/span> chopped<\/span><\/li>
        • 1<\/span> bunch<\/span> mint<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
          \n

          Instructions<\/h3>
          • Bring a kettle to the boil.<\/div><\/li>
          • Drain and rinse chickpeas. Heat oil in a frypan on medium-high heat. Add chickpeas to pan with smoky Spanish spices and a pinch of salt and cook for 4-6 minutes, tossing occasionally, until golden and toasted. Season to taste with salt and pepper.<\/div><\/li>
          • In a heatproof bowl, combine couscous, boiling water measure and a pinch of salt. Stir, cover and leave to swell for 5 minutes. Fluff up grains with a fork. Stir in chickpeas and add all remaining couscous salad ingredients and mix well to combine.<\/div><\/li>
          • Plate couscous salad, crumble over feta and top with walnuts and mint leaves.<\/div><\/li><\/path> <\/line> <\/path><\/g><\/svg><\/span>
            *Nutrition is based on using t2 tbsp sun-dried tomato dressing.<\/span><\/div><\/span><\/ul><\/div><\/div>\n
            <\/div>\n <\/div>\n \n \n \n
            \n \n
            <\/g><\/svg><\/span> Calories: <\/span>420<\/span>kcal<\/span><\/span><\/div>\n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n\n

            <\/p>\n","protected":false},"excerpt":{"rendered":"

            Chickpeas are toasted with a smoky spice blend and served over a tangy sun-dried tomato dressed couscous salad. Loaded with crunchy walnuts and feta cheese, this is sure to be lunchtime favourite.<\/p>\n","protected":false},"author":24,"featured_media":37270,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1,2361,2377,2378,2384,2374,2646,2394,2391],"tags":[2096,1745,1863,1853,1790,1848],"class_list":["post-37269","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","category-fresh-start","category-freshstart","category-healthy","category-lunch","category-recipes","category-reset","category-spring","category-summer","tag-fibre","tag-fresh-start","tag-gut-health","tag-inspiration","tag-lunch","tag-recipe"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/37269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=37269"}],"version-history":[{"count":4,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/37269\/revisions"}],"predecessor-version":[{"id":37282,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/37269\/revisions\/37282"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/37270"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=37269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=37269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=37269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}