Goodbye to heavy, I-need-an-afternoon-nap lunches. Rather make this sensational salad, with plump corn, chickpeas, fresh greens, cucumber, sweet grapes, all coated in a creamy dressing. Finished with feta & parsley.
Creamy Corn, Chickpea & Feta Salad with grapes, cucumber & fresh parsley
Ingredients
- 50 g Corn
- 120 g Chickpeas drain & rinse
- 40 g Green Leaves rinse & roughly shred
- 50 g Cucumber rinse & roughly dice
- 80 g Grapes rinse & halve
- 60 ml Creamy Dressing (30ml Mayo & 30ml Low
- Fat Plain Yoghurt)
- 40 g Danish-style Feta drain
- 3 g Fresh Parsley rinse & pick
Instructions
- LOADED CORN Boil the kettle. In a bowl, submerge the corn in salted boiling water until plumped up, 3-4 minutes. Drain. Add the rinsed chickpeas, the shredded green leaves, the diced cucumber, and the halved grapes to the bowl of corn. Toss together and season.
- CREAMY DRESSING In a small bowl, loosen the creamy dressing with water in 5ml increments until drizzling consistency. Drizzle the dressing over the salad. Crumble over the drained feta and garnish with the picked parsley.
