Thanks to the chickpeas, this salad will keep you full for hours and it’s “HEALTHY!”. It’s satisfying in a way that leafy greens never could be. Sorry not sorry, kale.
Ingredients for the salad
- 2 (400g) can chickpeas, drained and rinsed
- 1 medium cucumber, chopped
- 1 red pepper, chopped.
- 1/2 red onion, thinly sliced
- 100 g chopped kalamata olives
- 75 g crumbled feta
- salt to taste
- Freshly ground black pepper – to your suiting
Ingredients for the Lemon-Parsley Vinaigrette
-
<120 ml extra-virgin olive oil
- 60 ml white wine vinegar
- 1 tbsp. lemon juice
- 1 tbsp. freshly chopped parsley
- 1/4 tsp. chilli flakes
- salt to taste
- Freshly ground black pepper – to your suiting
Directions
- Make salad: In a large bowl, toss together chickpeas, cucumber, pepper, red onion, olives, and feta. Season with salt and pepper.
- Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and chilli flakes. Close the jar and shake until emulsified, then season with salt and pepper.
- PDress salad with vinaigrette and serve. Don’t forget to add toasted pita bread 🙂
