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Greek Chickpea Salad
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Greek Chickpea Salad

30 minServes 6Nutri-Score B€€
from @alexandras.home11 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • cooked chickpeas (rinsed and drained if canned)Pantry500 g
  • ripe tomatoes (chopped)Produce2 pieces
  • fresh spring onions (sliced)Produce3 pieces
  • small cucumbers (chopped)Produce2 pieces
  • small red onion (finely chopped)Produce1 piece
  • green bell pepper (chopped)Produce1 piece
  • fresh dill (bunch, finely chopped)Produce1 piece
  • feta cheese (gently crumbled by hand)Dairy250 g
  • extra virgin olive oilPantry125 ml
  • red wine vinegarPantry50 ml
  • dried oreganoSpices4 g
  • salt (to taste)Spices3 g
  • freshly ground black pepper (to taste)Spices1 g

per serving

Nutrition

291kcal

Carbs
24 g
Proteins
9 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk

step by step

Method

  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.
    Step 1

  2. Combine the salad ingredients

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

  3. Make the dressing

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