Greek salad with a twist

With the addition of pine nuts and chickpeas, this greek salad assits with a healthy heart

Ingredients

• 1 head of cos lettuce, sliced

• 1 punnet of cherry tomatoes, cut it half

• 1 container of mini cucumbers, sliced

• 1 red capsicum, cut and sliced

• 1 carrot, peeled and sliced

• 1 packet of reduced fat feta, diced into cubes

• 1 small packet of pine nuts

• 1 can of chickpeas

• 1 tbsp za’atar

• 2 tbsp lemon juice

• 3 tbsp extra virgin olive oil

• 1 tsp oregano

  Instructions

1. Preheat oven to 185 degrees

2. Put gladbake on oven proof tray and place chickpeas on tray

3. Sprinkle Za’atar and drizzle with olive oil. Allow to cook for 15-20 minutes and set aside

4. In a pan, drizzle with oil and add pinenuts. Stir occasionally until pine nuts are golden brown and set aside

5. Place lettuce, tomato, cucumber, capsicum, carrot and fetta in a wide serving bowl

6. Top with chickpeas, pines and a drizzle of olive oil and lemon juice. Sprinkle with oregano

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