Buy all ingredients right below the recipe
Ingredients
- 240 g canned chickpeas
- 1 small cucumber
- 2 large tomatoes
- 1 red onion
- 50 g pitted green olives
- 100 g Feta
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- ½ tsp dried oregano
- ½ tsp Dijon mustard
- 1 tsp water
- 1 pinch fine table salt
- 1 pinch ground black pepper
Method
- 1First, prepare the ingredients for the salad: Place the chickpeas in a sieve, rinse, and drain well. Peel the red onion and cut it into fine rings. Cut the cucumber and tomatoes into cubes of approx. 0.5 cm.
- 2In a large bowl, combine the drained chickpeas with the onion rings, cucumber and tomato cubes, and the olives. Crumble the feta roughly over the salad with your hands.
- 3For the dressing, thoroughly mix (or shake in a jar) olive oil, lemon juice, water, Dijon mustard, and dried oregano in a small glass or bowl. Season with a pinch of salt and pepper.
- 4Pour the dressing over the salad and carefully mix everything. Serve the finished salad.
- 5If desired, sprinkle with freshly ground pepper again before serving.
