Salad with chickpeas, vegetables and feta

This chickpea salad is a variation of the famous Greek salad. The beans will make the dish much more satisfying, and the lemon dressing will add a nice touch to it.

• Recipe author: Daria Rodionova
• After preparation, you will receive 4 servings
• Cooking time: 2 minutes
• Prep time: 15 minutes
• Total recipe preparation time: 17 minutes

Ingredients

• Cherry tomatoes 10-15 pieces
• Cucumbers 1-2 pieces
• Bulgarian pepper 3 pieces
• Purple onion ¹⁄₂ pieces
• Canned or boiled chickpeas 250-350 g
• Pitted olives 2 handfuls
• Feta 100-150 g
• Parsley to taste
• Olive oil 2 tbsp spoons
• Lemon juice 2 tbsp spoons
• Garlic 1 clove
• Dried oregano 1 tsp the spoon
• Salt to taste
• Ground black pepper to taste

Cooking method

• Cut the tomatoes in half. Cut the cucumbers into semicircles, the peppers into slices, and the onions into half rings.

• Add chickpeas, olives, chopped feta and chopped parsley to the vegetables.

• Combine oil, lemon juice, minced garlic, oregano, salt and pepper.

• Season the salad with the mixture. Before serving, it is better to let it brew a little in the refrigerator.

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