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Greek Chickpea Salad
Accompagnement

Greek Chickpea Salad

30 minPour 6Nutri-Score B€€
par @alexandras.home11 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • cooked chickpeas (rinsed and drained if canned)Épicerie500 g
  • ripe tomatoes (chopped)Fruits et légumes2 morceaux
  • fresh spring onions (sliced)Fruits et légumes3 morceaux
  • small cucumbers (chopped)Fruits et légumes2 morceaux
  • small red onion (finely chopped)Fruits et légumes1 morceau
  • green bell pepper (chopped)Fruits et légumes1 morceau
  • fresh dill (bunch, finely chopped)Fruits et légumes1 morceau
  • feta cheese (gently crumbled by hand)Produits laitiers250 g
  • extra virgin olive oilÉpicerie125 ml
  • red wine vinegarÉpicerie50 ml
  • dried oreganoÉpices4 g
  • salt (to taste)Épices3 g
  • freshly ground black pepper (to taste)Épices1 g

par portion

Nutrition

291kcal

Glucides
24 g
Protéines
9 g
Lipides
18 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Fouet

pas à pas

Préparation

  1. Prepare the chickpeas

    • If using dried chickpeas, place them in a bowl with plenty of water and a generous pinch of salt.
    • Soak overnight, or for at least 6–8 hours.
    • Drain, rinse and boil in fresh water until soft, then drain again and rinse gently.
    Étape 1

  2. Combine the salad ingredients

    • In a large bowl, combine the chickpeas, tomatoes, cucumbers, spring onions, onion, green pepper, dill and feta.
    Étape 2

  3. Make the dressing

    • In a small bowl or jar, whisk together the olive oil, vinegar, oregano, salt and pepper until well combined.
    Étape 3

  4. Dress and rest the salad

    • Pour the dressing over the salad and toss to coat everything evenly.
    • Let the salad rest so the flavors can come together.
    • Serve at room temperature or chilled.
    Étape 4
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