Mediterranean chickpea salad
Servings: 4 people
Calories: 248kcal
A quick, easy, and very healthy salad, and exceptionally delicious. What more could you want?
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Ingredients
- 14 oz cooked or canned chickpeas
- 10 oz small tomatoes can be baby plum tomatoes or cherry tomatoes
- 1/2 pieces salad cucumber
- 1/2 bunch parsley
- 1/2 piece red onion
- 20 pieces black olives
- 3 1/2 oz feta
Dressing
- 2 tbsp olive oil
- 1 tbsp wine vinegar or apple cider vinegar
- juice of 1/2 lemon
- 2 cloves of garlic
- salt and pepper to taste
Instructions
- Wash all vegetables thoroughly. Cut the tomatoes into quarters, cut the cucumber lengthwise, and do not try to peel the quarters. Then the cucumber will keep its firmness longer.
- Wash the parsley well and remove only the youngest sprigs. We chop very finely.
- Peel the onions, cut them in half, and cut them into feathers.
- Drain the olives from the excess brine and cut lengthwise in half.
- Fete crumble or cut into cubes, and it's up to you.
- We put everything into a bowl.
- To prepare the dressing.
- Pour the olive oil, a teaspoon of vinegar, and the juice of half a lemon into the jar.
- Peel the garlic and squeeze through the press or finely chop (if we use a press, we can also finely chop the remains that were left in the press and put it in the dressing)
- Close the jar and shake vigorously so that the ingredients are well combined.
- Season the salad with salt and pepper to taste.
Nutrition
Calories: 248kcal | Carbohydrates: 20g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 654mg | Potassium: 394mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1108IU | Vitamin C: 28mg | Calcium: 185mg | Iron: 2mg