Quick meals

Lemon chickpea salad

Name: Lemon chickpea salad
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 240 g canned chickpeas, drained weight; 200 g cucumber, diced; 200 g cherry tomatoes, quartered; 40 g red onion, finely diced; 15 g fresh parsley, chopped; 60 g feta, crumbled; 2 tbsp olive oil (30 ml); 2 tbsp lemon juice (30 ml); ½ tsp dried oregano; ¼ tsp fine salt (1.5 g); ¼ tsp ground black pepper

Chickpeas, crisp cucumber and herbs with a bright lemon dressing. No stove required.

Forkeep editorial team

Total time: 15 min
Preparation: 15 min
Cooking: 0 min
Servings: 2

Lemon chickpea salad — Illustrative recipe image. Your result will vary.

Let’s cook

1
Drain and rinse the chickpeas, then shake off excess water. Place them in a large bowl.
2
Dice the cucumber, quarter the tomatoes and finely dice the onion. Chop the parsley. Add all four to the chickpeas.
3
In a small bowl, whisk the olive oil, lemon juice, oregano, salt and pepper until combined.
4
Pour the dressing over the salad and toss thoroughly. Fold in the feta gently, then divide between two bowls.

An original recipe idea from Forkeep. Adjust seasoning to taste and check ingredient labels for allergens.