- 1 Taverna Finest goat’s milk cheese or
200 g Taverna Finest salad cheese in block
- 1 red onion
- 1 clove of garlic
- 2 spring onions
- 1 green chilli
- 2 tbsp balsamic vinegar
- 2 cans of chickpeas, drained (approx. 400 g in total)
- Salt and freshly ground pepper
- 1 tbsp olive oil
- 100 ml fresh, chopped herbs (e.g. parsley and mint)
Chickpea salad with goat’s cheese and balsamic-glazed onions
Here’s a quick and simple recipe for a healthy and high-protein chickpea salad – great for your lunch box, as an accompaniment to a light dinner or as a vegetarian dish.
Finely chop all the onions and fry until soft in a little fat.
Add the chilli and balsamic vinegar and allow it to nearly boil off. Add the chickpeas, season with salt and pepper, and add the olive oil and herbs.
Coarsely crumble the goat’s cheese and mix in with the salad.
Enjoy the salad as a tasty lunch or an accompaniment for lamb, chicken or a good chop, for example.