Greek-style sausage and chickpea salad

Tamara West

This tasty and super-easy salad makes a few sausages go a long way. The recipe is basically to barbecue the sausages and toss with the other ingredients. Chickpea salads are a great alternative to the mainstay potato salads always seen at barbecues. Chickpeas are high in soluble fibre, low in fat and have a low glycaemic index.

Ingredients

6	Sausages, use a good quality lamb sausage (Main)
2 cans	Chickpeas, 800g, rinsed and drained
½	Telegraph cucumbers, halved lengthways and sliced
1 punnet	Cherry tomatoes, halved
2	Roasted red peppers, sliced
½ cup	Kalamata olives
½ cup	Fresh mint, leaves torn
½ cup	Flat leaf (Italian) parsley, chopped
100 g	Cows feta, crumbled
1	Lemon, freshly juiced
1 drizzle	Extra virgin olive oil
1 drizzle	Balsamic vinegar, or pomegranate balsamic vinegar

Directions

1. Preheat barbecue grill on medium heat.
2. Cook sausages for 3-4 minutes each side until well browned and cooked through.
3. Slice cooked sausages and toss with remaining salad ingredients.
4. Dress with lemon juice and extra virgin olive oil.