Easy Chickpea Salad
A no-cook chickpea salad with cucumber, tomato, red onion and feta in a lemon dressing.
- Prep
- 10 min
- Total
- 10 min
- Serves
- 4
- Ingredients
- 9
- Effort
- Easy
Ingredients
- 2 x 400 g tins (14 oz) Chickpeas, drained and rinsed
- 2 Lebanese cucumbers, diced
- 250 g (9 oz) Cherry tomatoes, halved
- ½ Red onion, finely sliced
- 100 g (3½ oz) Feta, crumbled
- 1 small bunch Fresh parsley, roughly chopped
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- Salt and black pepper
You’ll need: Large bowl
Method
Whisk the olive oil and lemon juice with a good pinch of salt and pepper in a large bowl.
Add the chickpeas, cucumber, tomatoes, red onion and parsley and toss to coat.
Scatter over the feta and serve, or leave for 10 minutes to let the flavours mingle.
Storage
Keeps in the fridge up to 2 days. Add the feta and parsley just before serving for the freshest result.
