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Greek Chickpea Salad
Bijgerecht

Greek Chickpea Salad

30 minVoor 6Nutri-Score B€€
van @alexandras.home11 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

6 personen
  • cooked chickpeas (rinsed and drained if canned)Voorraadkast500 g
  • ripe tomatoes (chopped)Groente en fruit2 stukken
  • fresh spring onions (sliced)Groente en fruit3 stukken
  • small cucumbers (chopped)Groente en fruit2 stukken
  • small red onion (finely chopped)Groente en fruit1 stuk
  • green bell pepper (chopped)Groente en fruit1 stuk
  • fresh dill (bunch, finely chopped)Groente en fruit1 stuk
  • feta cheese (gently crumbled by hand)Zuivel250 g
  • extra virgin olive oilVoorraadkast125 ml
  • red wine vinegarVoorraadkast50 ml
  • dried oreganoKruiden en specerijen4 g
  • salt (to taste)Kruiden en specerijen3 g
  • freshly ground black pepper (to taste)Kruiden en specerijen1 g

per portie

Voedingswaarden

291kcal

Koolhydraten
24 g
Eiwitten
9 g
Vetten
18 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Garde

stap voor stap

Bereiding

  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.
    Stap 1

  2. Combine the salad ingredients

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

  3. Make the dressing

    • In a small bowl or jar, whisk together the olive oil, vinegar, oregano, salt and pepper until well combined.
    Stap 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.
    Stap 4
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