Green Melon, Cucumber and Feta Salad With Crispy Chickpeas

Matte Black Bowls
by Matte Black Bowls
2 People
15 min

I used to never add fruit to my salads, but I have recently come to appreciate how much the sweet and juicy flavours from many fruits can complement the fresh, crunchy, tangy and salty elements of other ingredients of a salad. This recipe has a bit of all that – fresh crunchy cucumber, sweet juicy (but not too sweet) melon, tangy salty feta, and crunchy chickpeas. It is a little different from a lot of salads, but one that I have really enjoyed eating. This is best when eaten not long after prepared, but luckily, it can be put together within only 10-15 minutes.

Green Melon, Cucumber and Feta Salad With Crispy Chickpeas
Recipe details
  • 2  People
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • ½ medium cucumber,  chopped
  • ½ green melon, chopped
  • tablespoons extra-virgin olive oil
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon sea flakes
  • 1 spring onion/scallion, finely sliced
  • ½ cup Feta, crumbled 
  • 1 tin (140z) chickpeas, drained and rinsed

Start by chopping the cucumber and melon into medium sized pieces, and set aside in a medium mixing bowl. Finely slice the spring onion, and add to the bowl along with the lemon juice, olive oil and sea salts. Mix well. Crumble over the feta, and gently mix again.
Meanwhile, set a non-stick pan over a medium heat. Add the chickpeas with a small dash of oil. Cook until crisping and golden, stirring occasionally.
Spoon the salad mixture between two bowls. When the chickpeas are crispy and ready, scatter over the top of the salad with a grinding of pepper.