Direct answer: Combine chickpeas, cucumber, tomato, red onion, olives and feta, then dress with olive oil, lemon juice, oregano and black pepper.
Greek chickpea salad is a strong make-ahead lunch because the chickpeas make it filling while cucumber, tomato and lemon keep it fresh. Feta adds salt and richness without needing a heavy dressing.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 1 x 400g tin chickpeas, drained and rinsed
- 1/2 cucumber, chopped
- 2 tomatoes, chopped
- 1/4 red onion, thinly sliced
- 60g feta, crumbled
- A handful of olives
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- Black pepper
Method
- Put the chickpeas, cucumber, tomatoes, red onion, feta and olives in a bowl.
- Whisk olive oil, lemon juice, oregano and black pepper together.
- Pour the dressing over the salad.
- Toss gently so the feta does not break down too much.
- Let the salad sit for 10 minutes if possible.
- Taste and add extra lemon or pepper before serving.
Notes
Rinse tinned chickpeas well so the salad tastes clean. Soak red onion in cold water for 5 minutes if you want it milder. Add grilled chicken or pitta if you want a bigger meal.
Storage: Keep dressed salad covered in the fridge and eat the same day if possible. If making ahead, store the dressing separately and combine just before serving.