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Greek Salad with Chickpeas

Greek Salad with Chickpeas
group 1 serving
schedule Prep: 10 minutes
Gluten-free Egg-free Vegetarian

A fresh, single-serve Greek salad of cucumber, pepper, tomato, red onion, and olives with chickpeas and arugula, tossed in a simple lemon-oregano dressing and topped with feta. No cooking required.

Ingredients

Salad

  • Cucumber80 g
  • Yellow bell pepper70 g
  • Tomato1 (90 g)
  • Red onion10 g
  • Black olives1 handful (20 g)
  • Cooked or canned chickpeas65 g
  • Feta or Balkan cheese25 g
  • Arugula1 handful (10 g)

Dressing

  • Extra virgin olive oil1 tbsp
  • Lemon juice1 tsp (5 g)
  • Chicory syrup or honey½ tbsp (5 g)
  • Dried oreganoa pinch
  • Saltto taste
Method
1

Chop the vegetables

Wash the vegetables. Cut the cucumber, pepper, and tomato into cubes, the red onion into strips, and the olives into rings.

2

Cube the cheese

Cut the cheese into cubes.

3

Make the dressing

Whisk the dressing ingredients together in a bowl.

4

Toss and serve

Combine the vegetables with the drained, rinsed chickpeas and the dressing, then sprinkle with the cheese.

Tip

For a vegan version, use chicory syrup instead of honey in the dressing and swap the feta for a plant-based cheese.

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