Greek chickpea salad with melting feta - Good Food Middle East

Ingredients

• 1 tsp red wine vinegar
• 2 tsp rapeseed oil
• good pinch of dried oregano or 1 tsp fresh, chopped
• 175g canned chickpeas, drained
• 1 small red onion, finely chopped
• 10cm/4in piece of cucumber, cut into chunks
• 6 pitted Kalamata olives, halved and rinsed to remove excess salt
• 3 tomatoes, cut into wedges
• small handful mint leaves
• 2 tsp plain flour
• ½ tsp ground cumin
• 100g reduced-fat feta (sometimes called salad cheese), cubed
• 1-2 tsp rapeseed oil