Fig, Chickpea & Feta Salad With a Tahini-balsamic Dressing

Matte Black Bowls
by Matte Black Bowls
2 People
15 min

I really look forward to fig season every year at around this time. Something about only eating a fruit for a short time each year makes it feel a lot more special. This is a very simple ‘throw it all together’ salad because in reality the figs do all the work with how delicious they are. Its one of my favourite light lunches with some bread if I need a bit more substance, and tricks me into feeling like its still summer time! I hope you enjoy.

I use a bag of salad Called bistro salad here in the UK, it has tender green leaves and thin sticks of beetroot and I love it. This can be replaced for spinach, rocket or any other type of salad.

Fig, Chickpea & Feta Salad With a Tahini-balsamic Dressing
Recipe details
  • 2  People
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 2 Figs
  • 100g (1/2 Cup) Feta
  • 1 Can of Chickpeas (400g/15 OZ)
  • 2 Handfuls of Leaves (Bistro Salad - see intro)
  • 1 TBSP Tahini 
  • 1 TSP Balsamic
  • 1 TSP Honey
  • Sprinkle of Salt
  • 1/2 TSP Water 

Firstly drain and rinse the chickpeas, then pop into a pan with a little oil and fry until starting to become crispy - around 10 mins.
Meanwhile, make the dressing by adding all the ingredients into a small bowl and mixing well - adding a little more water if needed to get the right consistency.
Quarter the figs and chop the Feta into cubes. Divide the salad between two bowls and add the figs, feta and crispy chickpeas. Drizzle over the dressing and serve!