Feta, tomato and chickpea salad
A cousin of Greek salad, as filling as a proper lunch.
⏱ 10 min · serves 2 · European · Not spicy at all
419kcal
19 gprotein
46 gcarbs
20 gfat
12 gfibre
Per serving, out of 2. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: Milk
Ingredients (serves 2)
- Chickpeas, cooked / tinned240 g
- Feta cheese80 g
- Tomato300 g
- Cucumber200 g
- Onion40 g
- Olive oil15 g
Also: Oregano, lemon, pepper
Method
- Get ready: wash the tomatoes (300 g) and cucumber (200 g). Tip the chickpeas (240 g) into a colander, rinse them in cold water and let them drain.
- Cut the tomatoes into wedges, the cucumber into half-moons and the onion (40 g) into thin half-rings.
- Put the vegetables and chickpeas in a large bowl.
- Dressing: mix 1.5 tbsp olive oil (15 g) with the juice of half a lemon, oregano and pepper. Pour it over the salad and toss.
- At the very end, crumble in the feta (80 g) and mix gently. Taste before adding salt – feta is salty on its own.
Tips
- Crumble the feta in last – it won't soak up the dressing and will stay in pieces.
- Without the dressing, the salad keeps for 2 days in the fridge.
- Want it hotter? Add some sliced hot peppers or sprinkle with chilli flakes.
How much should you actually eat?
The free calculator works out your daily calories and protein in about a minute – never below a safe minimum. Then pick recipes from here that fit. No sign-up needed.
Find this recipe in
More like this
We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.