Feta and chickpea-stuffed vine leaves Recipe

Feta and chickpea-stuffed vine leaves Recipe

  • 200g/7oz chickpeas from a can, rinsed and drained
  • 1 garlic clove, chopped
  • 2-3 tbsp olive oil
  • pinch chilli powder
  • ½ lemon, juice only
  • handful fresh parsley, chopped
  • handful fresh mint, chopped
  • 100g/3½oz feta, crumbled
  • salt and freshly ground black pepper
  • 1 packet vine leaves
  1. Place the chickpeas, garlic, olive oil, chilli powder and lemon juice into a food processor and blend to a rough paste (add more olive oil to loosen the paste if necessary).
  2. Add the chopped herbs and feta and season, to taste, with salt and freshly ground black pepper.
  3. Lay out a vine leaf onto a clean work surface and add 2-3 teaspoons of the chickpea and feta mixture across one end of the leaf. Roll the leaf up into a parcel, folding in the edges. Repeat with the remaining vine leaves and chickpea and feta mixture, then place onto a plate and refrigerate for at least 30 minutes before serving.
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