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Blueberry, feta and grain salad recipe

Blueberry, feta and grain salad recipe

16 ratings

A fresh, light salad recipe bursting with flavour from sweet blueberries, tangy feta cheese and nutty chickpeas and grains. Bring the freshness to the next level with mint leaves and lemon dressing. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 460 calories / serving
  • Vegetarian


  • 400g tin chickpeas, drained, rinsed and patted dry
  • 1 lemon, zested, ½ juiced
  • ½ tsp smoked paprika
  • 3 tbsp olive oil, plus 2 tsp
  • 40g walnuts
  • 1½ tsp clear honey
  • 1 garlic clove, crushed
  • 15g fresh mint, leaves shredded, plus extra leaves to serve
  • 15g fresh basil, leaves shredded
  • 250g pouch microwave mixed grains
  • 150g pack blueberries
  • 120g feta, crumbled
  • 60g pack rocket or mixed salad leaves
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    8g 40%
  • Sugars

    6g 7%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 34.5g Protein 14.5g Fibre 7.8g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the chickpeas on a baking tray lined with nonstick baking paper. Add half the lemon zest, the paprika and 2 tsp oil; season. Stir to coat, then roast for 20 mins. Add the walnuts to the tray for the last 5 mins.
  2. Roughly chop the nuts. Mix the lemon juice, honey, garlic, herbs and 3 tbsp olive oil in a small bowl; season. Heat the grains pouch to pack instructions, then fork into a large bowl. Add the chickpeas, nuts and most of the dressing; set aside for 5 mins.
  3. Fold through the blueberries, feta and salad leaves. Spoon onto a serving plate and add the remaining dressing and lemon zest, plus some small mint leaves to serve.

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