Colourful Chickpea Greek Salad
Rating:
Ingredients:
Salad
- 1 punnet (250g) of cherry tomatoes or 2-3 tomatoes
- 1 Lebanese cucumber or ½ regular cucumber
- 1 capsicum
- 1 red onion
- A big handful of olives
- 1-2 400g tinned legumes (e.g. chickpeas, cannellini beans...)
- ½ block feta cheese (around 100g-ish)
- Optional: 1-2 handfuls of herbs e.g. dill, parsley, basil...
Dressing
- A good drizzle of olive oil
- Juice of a small lemon
- 1 tsp dried oregano
- A big pinch of salt
Method:
- Wash produce. Slice/dice/chop into bite-sized pieces, as desired. Add to a large serving bowl, along with the olives.
- Open the tin of chickpeas and tip into a sieve. Drain liquid and rinse well under running water. Add chickpeas to salad bowl.
- Dice feta into cubes, or crumble over top of salad.
- Add all dressing ingredients to salad bowl and gently toss. Finely chop herbs and sprinkle over top. Enjoy!
Notes:
To make vegan-friendly or dairy-free Remove feta
Serves 2 main sizes, or 3-4 smaller bowls. Great by itself or alongside grilled fish or chicken