Chickpea Greek Salad
ONION TIP: If you want to take the bite out of onions, submerge cut onions into an ice water bath for an hour, then drain and pat dry to use.
Ingredients
- 1 cooked chickpeas drained liquid discarded (good quality canned are fine)
- 2 beefy tomatoes cut into a half-inch dice
- 1 large cucumber cut in half lengthwise and then into thin half-moon slices
- 1 medium red or yellow onion sliced thinly
- 5 oz /150g soft feta cheese broken up in small bite-sized pieces
- 5 Tbsp Greek extra virgin olive oil
- Sea salt and pepper
- Chopped parsley for serving
- Sesame seeds for serving
Instructions
- Mix all ingredients in a bowl and keep in the fridge for an hour before serving. The idea is to let all the flavors meld and for the chickpeas to absorb as much of the flavor of the vegetables and feta as possible.
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