Greek Chickpea Salad
Crisp vegetables, tender chickpeas, salty feta and olives come together in a vibrant salad with a lemon-oregano dressing.
Ingredients
- canned chickpeas, drained300 g
- cucumber1 pcs
- tomato3 pcs
- red onion1 pcs
- pitted olives100 g
- feta150 g
- olive oil45 ml
- lemon juice30 ml
- dried oregano1 tsp
- salt1 to taste
- black pepper (ground)1 to taste
Instructions
If using canned chickpeas, drain them in a sieve, rinse under cold water and pat dry well.
Cut the cucumber and tomatoes into large chunks, slice the red onion into thin half-rings, and halve the olives.
In a large bowl, combine the chickpeas, cucumber, tomatoes, onion and olives.
In a separate cup, whisk together the olive oil, lemon juice and dried oregano.
Drizzle the dressing over the salad, add salt and black pepper to taste, and toss gently so as not to mash the chickpeas.
Divide the salad among plates, crumble feta on top and serve right away, or chill for 15 minutes before serving.
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