Chickpea, Feta & Artichoke Salad

High-fibre 15 min lunch! 

Serves: 4–6 (as a side)
Time: 15–20 minutes

Ingredients

150g cooked pearl barley
200g chickpeas, drained and rinsed
100g feta, crumbled
120g artichoke hearts, drained and roughly chopped
½ cucumber, diced
2 large handfuls kale, finely shredded
75g mixed olives, pitted and halved
3–4 tbsp TOSS Viva La Vinaigrette
Salt and black pepper

Method

Place the kale in a large bowl and add 2 tbsp of TOSS Viva La Vinaigrette. Massage gently for 1–2 minutes until softened.

TOSS in your pearl barley, chickpeas, feta, artichoke hearts, cucumber and olives. Drizzle over Viva La Vinaigrette. 

Perfect alongside grilled meats, fish, or as part of a summer sharing spread.