Fresh Mediterranean chickpea salad - simple and easy
A perfect salad to have in the fridge and eat whenever you feel like it. Suitable for serving with something grilled as well as eating just as it is
Ingredients
- 440 g Chickpeas (15.5 oz) pre-cooked, rinsed and drained (2 cans)
- 100 g Feta cheese (3.5 oz)
- 1 Red bell pepper
- 1 Yellow/orange bell pepper
- 20 Spearmint leaves
- 50 g Sun-dried tomatoes (1.8 oz) drained
- 1 Lemon juice
- 3 tbsp Olive-oil extra virgin
- Salt
- Pepper
Instructions
- Rinse and drain the chickpeas before using them.
- Dice the bell peppers
- In a large bowl, combine the canned chickpeas*, crumbled feta, diced red and yellow/orange bell peppers, chopped spearmint leaves, and drained sun-dried tomatoes.
- Then squeeze the juice of one lemon over the mixture and drizzle with three tablespoons of extra virgin olive oil.
- Season with salt and black pepper according to your taste preferences.
- Gently toss all the ingredients together until well combined, ensuring the flavors are evenly distributed.
- Allow the salad to marinate for a few minutes, allowing the flavors to meld together.
Notes
You can cover over your salad with plastic wrap or keep it in a food container with lid, in your refrigerator for up to 4 days.
Βon appétit