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

Calories

391

kcal / serving

782 kcal total

Carbs

22.4g

per serving

44.8 g total

Fat

26.6g

per serving

53.2 g total

Protein

15.8g

per serving

31.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Feta

crumbled

Fruits

0.5

piece

Lemon

juice only

LegumesPulses

200

Chickpeas

canned, rinsed and drained

NutsSeeds

clove

Garlic

chopped

pinch

Chili Powder

handful

Parsley

fresh, chopped

handful

Mint

fresh, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

roughly 2 tablespoons

Vegetables

packet

Vine Leaves

Method

Refrigerate the stuffed leaves for at least 30 minutes before serving.

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.

Blend chickpeas, garlic, olive oil, chilli powder, and lemon juice into a rough paste in a food processor.