Goat fetta, chickpeas and caramelised onion salad with zucchini ribbons

Serves 4
Preparation time
Cooking time


  • 3 large red onions
  • 2 cloves garlic
  • 50ml olive oil
  • 1 x 400g can cooked chickpeas, drained
  • 250g goats fetta, diced
  • ½ cup small parsley leaves
  • 2 zucchinis
  • 25ml white balsamic vinegar
  • 25ml olive oil
  • sea salt and freshly ground black pepper


  1. Peel and thinly slice the onions and garlic
  2. Heat the oil in a large pan and cook the onion and garlic on a low heat until caramelised
  3. Add the chickpeas and allow to cool
  4. Toss through the fetta and parsley leaves and set aside
  5. Using a vegetable peeler, cut long strips of zucchini and blanch in salted boiling water for 30 seconds
  6. Drain and place into a mixing bowl
  7. Add the vinegar, oil, salt and pepper and toss to combine
  8. Arrange the strips over the bottom of the serving plates
  9. Pile the chickpea salad on top of the zucchini and drizzle over any dressing remaining in the bowl

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