Ingredients
- 1 can (320 g drained) chickpeas
- 200 g (1 small) cucumber, diced
- 200 g (~1 cup) cherry tomatoes, halved
- 120 g (~1) red bell pepper, diced
- 40 g (~¼) red onion, finely diced
- 10 g (~¼ cup) parsley, chopped
- 60 g feta, crumbled
- 1 tbsp (14 g) olive oil
- juice of ½ lemon (~25 g)
- 1 g salt
Method
- In a large bowl combine chickpeas, cucumber, cherry tomatoes, red bell pepper, red onion, parsley and feta.
- Whisk olive oil, lemon juice, salt and pepper.
- Toss with dressing. Best after resting 10 minutes for the flavors to meld.