Vegetarian chickpea and feta salad

Vegetarian chickpea and feta salad with chickpeas, cucumber and feta. A light lunch that needs no cooking at all and brings fibre from the chickpeas.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 400 kcal per serving
• Protein: 20 g
• Fat: 20 g
• Carbs: 35 g

Ingredients

• 1 tin of chickpeas
• 1 cucumber
• 150g feta
• 2 tbsp olive oil
• 1 bunch of mint
• 1 lemon

Method

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

1. Tip the chickpeas into a sieve, rinse them under cold water and leave them to drain well.
2. Halve the cucumber lengthways, scrape out the seeds with a teaspoon and cut it into small dice.
3. Roughly crumble the feta and finely chop the mint.
4. Put the chickpeas, diced cucumber, feta and mint in a large bowl.
5. Squeeze the lemon, whisk the juice with the olive oil and a little pepper, pour the dressing over the salad and toss everything together.

Good to know

When lunch has to be really quick, this cold salad saves the day. No need to switch on the hob, and you're done in a few minutes.

Swaps

Feta → halloumi (if you'd like to eat the salad lukewarm and briefly fry the cheese until crisp).

Cooking tips

Removing the cucumber seeds is crucial, so the salad doesn't get watery and the dressing really clings to the ingredients.

Storage

This salad is very sturdy. You can keep it in an airtight box in the fridge for three days without it going soggy.

Allergens

Contains milk (feta, which contains lactose). Naturally gluten-free and nut-free. In pregnancy, only eat feta made from pasteurised milk.

Frequently asked questions

How long does chickpea and feta salad keep in the fridge?

You can keep it in an airtight box in the fridge for three days without it going soggy.