Chickpea salad with tomato, cucumber and feta
Ingredients
- 265 g canned chickpeas, drained
- 2 tomatoes
- 1 cucumber
- 60 g feta cheese
- 1 spring onion / scallion
- Salt and black pepper
- 1 pinch of chilli or chilli powder
- 15 Greek-style black olives
- A few sprigs of finely chopped flat-leaf parsley
- Olive oil
Instructions
- Drain the chickpeas, rinse them and pour them into a bowl.
- Cut the tomatoes, cucumber and feta into small cubes. Add to chickpeas.
- Cut the spring onion or red onion into small sections and pour into the salad bowl.
- Crumble the feta and add to the salad. Add the black olives and chopped flat-leaf parsley.
- Season well, pour a drizzle of an olive, mix and serve.