Lunch · Mediterranean
Greek chickpea and feta salad
A crisp, tangy chickpea salad with feta, cucumber and olives that keeps well for a packed lunch.
- Serves
- 2
- Prep
- 15 min
- Total
- 15 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 400 g canned chickpeas, drained
- 150 g cucumber, diced
- 150 g cherry tomatoes, halved
- 60 g feta cheese, crumbled
- 30 g kalamata olives, pitted and sliced
- 1/4 medium red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp salt
Method
Drain and rinse the chickpeas, then tip into a large bowl.
Add the cucumber, cherry tomatoes, feta, olives and red onion.
Whisk the olive oil, lemon juice, oregano and salt in a small bowl.
Pour the dressing over the salad and toss gently to coat.
Divide between two containers and chill until ready to eat.