Mediterranean chickpea salad with lemon

Mediterranean chickpea salad with lemon: a fresh salad with chickpeas, cucumber, cherry tomatoes, parsley, feta and an olive oil and lemon dressing.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 350 kcal per serving
• Protein: 14 g
• Fat: 12 g
• Carbs: 42 g

Ingredients

• 1 tin of chickpeas
• 150 g cherry tomatoes
• 1 cucumber
• 1 onion
• 2 tbsp olive oil
• 2 tbsp lemon juice (from an unwaxed lemon)
• 1 clove of garlic
• 50 g feta
• 1 handful of parsley
• 1 pinch of salt

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Put the chickpeas in a sieve, rinse thoroughly and drain well.
2. Halve the cherry tomatoes. Finely chop the cucumber and onion and roughly chop the parsley.
3. For the dressing, stir the olive oil, lemon juice, garlic, salt and pepper together in a small bowl.
4. Put the chickpeas, veg and parsley in a large bowl. Pour the dressing over and mix everything carefully.
5. Leave the salad to stand briefly so the flavours can come together.
6. To serve, crumble the feta over the top and serve the salad fresh.

Good to know

A salad like this is quick to make and still tastes like real cooking. Fresh, full of flavour and hearty without feeling heavy.

Swaps

Feta → goat's cheese (often a little stronger in flavour, also provides protein; pasteurised in pregnancy); onion → spring onion (usually milder); parsley → mint (fresher flavour, also provides plant compounds); cucumber → pepper (contains vitamin C, a little sweeter).

Allergens

Feta contains milk, so the salad isn't suitable for people with a milk protein allergy. With no raw animal ingredients, it's generally family-friendly; in pregnancy, choose feta made from pasteurised milk.