10 minEasy

10 minServes 3Easy

Greek Chickpea Salad

Name: Greek Chickpea Salad
Prep time: 10 min
Total time: 10 min
Yield: 3 servings
Ingredients: 480 g Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed; 200 g Tomatoes, grape, raw; 80 g Lettuce, leaf, red, raw; 60 g Olives, pickled, canned or bottled, green; 100 g Cheese, feta, whole milk, crumbled; 30 g Oil, olive, extra virgin; 30 g Lemons, raw, without peel; 200 g Cucumber, telegraph, raw, unpeeled

A vibrant, protein-packed salad with chickpeas, cucumber, tomato, red onion, olives and creamy feta, dressed with olive oil and lemon. Ready in 10 minutes — perfect for a quick weekday lunch or light dinner.

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Prep

10m

Cook

Diff.

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Serves

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Ingredients

Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed

2 cans, drained

480 g

Tomatoes, grape, raw

punnet

200 g

Lettuce, leaf, red, raw

½ small onion

80 g

Olives, pickled, canned or bottled, green

½ cup

60 g

Cheese, feta, whole milk, crumbled

crumbled

100 g

Oil, olive, extra virgin

2 tablespoons

30 g

Lemons, raw, without peel

juice of 1 lemon

30 g

Cucumber, telegraph, raw, unpeeled

1 medium

200 g

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Instructions

Drain and rinse the chickpeas well.

Dice the cucumber into small chunks. Halve or quarter the cherry tomatoes.

Thinly slice the red onion.

Combine the chickpeas, cucumber, tomatoes, red onion, and olives in a large bowl.

Drizzle over the olive oil and lemon juice. Season generously with salt, pepper and dried oregano.

Toss everything together gently.

Crumble the feta cheese over the top.

Serve immediately or refrigerate for up to 3 days (the flavours improve overnight).

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