Greek-inspired
Greek-style chickpea salad
A crunchy salad with no cooking required.
- Preparation
- 15 min
- Cooking
- 0 min
- servings
- 2
Ingredients
- 240 g drained cooked chickpeas
- ½ cucumber
- 2 tomatoes
Ingredients
2 servings
- 240 g drained cooked chickpeas
- ½ cucumber
- 2 tomatoes
- 80 g vegetarian feta (microbial rennet)
- 40 g pitted olives
- ½ red onion
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp oregano
Let’s cook
- Rinse chickpeas and drain well.
- Dice cucumber and tomatoes. Thinly slice the onion.
- Mix oil, lemon juice and oregano in a bowl. Add vegetables, chickpeas and olives.
- Crumble feta over the top and toss gently. Serve cool.
Times are approximate: adjust cooking to your equipment and check ingredient labels for allergens.