Warm Revithia Salad2015-01-24
- Servings : 2-3
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
Revithia is a Greek dish made from chickpeas. Traditionally it may have been taken to the local bakery and cooked in their oven overnight. There are many variations and some have turned this into a cold salad with other ingredients. I’ve taken a cold salad version and turned it into a warm salad, by warming cooked chickpeas with red onion, olives and fresh tomatoes and then stirring feta cheese through the dish at the last minute. This salad is great served cold when the weather is warm, but during the colder months it is more comforting to serve warm. Serve with a warm rustic style bread.
- 230g cooked chickpeas (drained weight)
- 250g cucumber, skinned and diced
- 12 cherry tomatoes, halved
- 50g red onion, finely chopped
- 2 cloves garlic, crushed and chopped
- small bunch of parsley, chopped
- 100g pitted black olives (drained weight), chopped
- 100g feta cheese, crumbled
- juice of 1 lemon
- 1 tbsp olive oil
- extra virgin olive oil to drizzle
Heat 1 tbsp of olive oil in a medium sized frying pan. Add the chickpeas and heat them, stirring occasionally, for 1-2 minutes. Add the tomatoes and gently cook for 1 minute. Add the onion and olives and heat through for 30 seconds.
Turn off the heat and add the cucumbers and stir them into the salad, then add the crumbled feta cheese and gently stir into the salad.
Put the salad into a serving dish. Sprinkle the parsley over the salad, pour the lemon juice over and then drizzle a little extra virgin olive oil over the salad and serve.