Chickpea and feta cheese salad
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
Instructions
- 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.
- 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.
- 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.