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Chickpea, Cucumber & Feta Salad
Cold, crunchy, keeps two days. Soak your own chickpeas.
8 min~450 kcal per servingvegetarianlow-effortlunchdinnerfamilysaladquickkid-friendly
Ingredients
- 250g cooked chickpeas (soak dried overnight, simmer 45 min)
- 1 organic cucumber, diced
- Handful organic cherry tomatoes, halved
- Feta, extra virgin olive oil, lemon, fresh mint
Method
- 1
Combine chickpeas, cucumber, tomatoes and mint in a bowl.
- 2
Dress with olive oil, lemon and a pinch of sea salt; crumble feta over.
Organic swap
Dried organic chickpeas: soak and cook a bowl for the week, stored in the fridge.