Feta and Chickpea-Stuffed Vine Leaves

Blend chickpeas, garlic, oil, and spices into a paste, mix with feta and herbs, then roll into vine leaves.

Vegetarian Healthy Appetiser No-Cook Greek

Estimated Nutrition

	Per Serving	Total
Calories	391 kcals	782 kcals
Carbohydrates	22.4 grams	44.8 grams
Fat	26.6 grams	53.2 grams
Protein	15.8 grams	31.5 grams

Cook Time

0 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

100
g

Feta

crumbled

Fruits

0.5
piece

Lemon

juice only

LegumesPulses

200
g

Chickpeas

canned, rinsed and drained

NutsSeeds

1
clove

Garlic

chopped

1
pinch

Chilli Powder

1
handful

Parsley

fresh, chopped

1
handful

Mint

fresh, chopped

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

OilsFats

30
ml

Olive Oil

roughly 2 tablespoons

Vegetables

1
packet

Vine Leaves

Steps

Blend chickpeas, garlic, olive oil, chilli powder, and lemon juice into a rough paste in a food processor.
Stir in the fresh herbs and crumbled feta, then season with salt and pepper.
Place two to three teaspoons of filling on each vine leaf and roll tightly while folding in the edges.
Refrigerate the stuffed leaves for at least 30 minutes before serving.