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Chickpea salad with feta cheese

Chickpea and feta cheese salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • ½ cucumber
  • ½ red bell pepper
  • 1 cup cherry tomatoes
  • 1 can chickpeas
  • 3½ oz feta cheese
  • ½ red onion
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ lime
  • 2 tbsp olive oil
  • salt and pepper

Method
 

  1. Cut the red onion into small cubes. Then chop the cucumber, red bell pepper and cherry tomatoes. Drain and rinse the canned chickpeas and them to the mix.
  2. Add dried basil and oregano together with some salt and pepper. Squeeze the juice of half a lime and drizzle two tablespoons of olive oil. Mix well.
  3. Transfer the salad into individual bowls or a big serving bowl and crumble the feta cheese on top. You can add some fresh basil leaves for decoration. Serve with fresh bread.

Notes

  • You can make this salad vegan by using vegan cheese or skipping it.
  • Remember to chop the red onion into very small pieces so it doesn't overpower your salad.
  • If you use canned chickpeas, as we do, rinse them well before adding them to the salad.
  • We only remove the ends of the cucumber and eat everything else, but you may peel it and remove the core if you prefer.
  • Have in mind that feta cheese is salty, so add only a moderate amount of salt into your salad.