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Greek salad with chickpeas

Crunchy cucumber, tomato, pepper and feta with chickpeas in an oregano and lemon dressing.

Prep
15 min
Total
15 min
Serves
4 people
  • Vegetarian
  • Quick
  • Budget-friendly

Ingredients

4 people

Quantities adjust to the number of servings.

  • Cucumber1
  • Tomato4
  • Pepper (red or yellow)1
  • Red onion½
  • Tinned chickpeas (400 g)1
  • Feta150 g
  • Olive oil2 tbsp
  • Lemon½
  • Dried oregano1 tsp
  • Bread4 slices
  • Saltto taste

Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.

Method

  1. Cut the cucumber, tomatoes and pepper into large chunks and thinly slice the red onion.

  2. Drain and rinse the chickpeas.

  3. Whisk the oil with the lemon juice, oregano and a pinch of salt and toss with the vegetables and chickpeas.

  4. Top with the feta broken into large pieces and serve with bread.