Chickpea and cucumber salad with feta
A cold lunch that holds up in a container for two days.
15 min2 servings420 cal19g proteinLow GI
Ingredients
Makes 2 servings
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 2 oz feta, crumbled
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp dried oregano
- ½ cup flat-leaf parsley, chopped
Method
- 1Whisk the olive oil, lemon juice and oregano in the bottom of a large bowl.
- 2Add the chickpeas, cucumber, tomatoes and onion and toss to coat.
- 3Fold through the parsley and feta. Season with black pepper and leave for 10 minutes before eating.
Mediterraneanlunchvegetariangluten free
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