Super foods recipe: Greek salad with chickpeas

Food doesn't get much healthier than this salad, which is low in fat, high in fibre and full of antioxidants. This dish conjures visions of lazy days in the sun, and delivers on taste with every mouthful.

For decades, olive oil has been linked to good health. Recent research shows that people who follow a Mediterranean diet (olive oil, fruit, vegetables, whole grains, nuts and fish) do indeed enjoy better health and live longer than people who follow a more traditional meat-based diet.

Preparation: 10 minutes

Serves 4

• 1 can (425 g/15 oz) chickpeas
• 1 small onion
• 1 green pepper
• 1 small cucumber
• 1 cup cherry tomatoes
• 30 ml (2 tbsp) olive oil
• 1 clove garlic, crushed
• 20 pitted black olives
• 60 g (4 tbsp) chopped fresh parsley
• 240 g (1 c) crumbled feta
• 240 g (8 oz) mixed salad greens
• Lemon wedges, to garnish

1.  Drain the chickpeas and thinly slice the onion. Coarsely dice the green pepper and cucumber. Cut the cherry tomatoes in half.
2. Mix the oil, garlic, olives, chickpeas, onion, green pepper and cucumber together in a large bowl. Stir in the tomatoes and parsley. Add the feta and gently toss together.
3.  Divide the mixed salad greens among four plates or bowls. Spoon the Greek salad over the greens and garnish with lemon wedges. 

• Try adding baby new potatoes, instead of or in addition to the chickpeas. Use 240 grams (1/2 pound) potatoes, cook them in boiling water for 10 minutes until tender and toss with the oil and garlic dressing while still hot.
•  Feta is traditional in Greek salad, but try diced mozzarella for a lighter flavour.

• If you don't like raw garlic, use the old-fashioned French method of rubbing a cut clove around the serving bowl to impart a mild garlic flavour before adding the salad.
• Another option is to cook the garlic in a little oil over low heat for one to two minutes to mellow its flavour.
• Cool, then add to the salad in step 1.

Nutritional information: 258 calories • 14 g fat • 7 g saturated fat • 19 g carbohydrates • 15 g protein • 3 g fibre.