If you thought that chickpeas can only be made into a tasty winter soup, you are wrong. Try this healthy and refreshing chickpea salad with vegetables and feta cheese. It’s a perfect summer meal.
Author: Nectaria
Servings: 4 people
INGREDIENTS
For the salad
400 gr./ 14.1 oz. tinned chickpeas drained or around 4 large handfuls of soaked and cooked chickpeas
1 small carrot, shredded
2 cups cocktail tomatoes, halved
1 cucumber, sliced to 1/4 inch thick
1 avocado, sliced
1 red bell pepper diced
1 medium red onion, sliced to 1/4 inch thick
250 gr. / 8.8 oz. feta cheese, cut into cubes
1 cup fresh dill, chopped
salt and pepper
For the Dressing
50 gr. / 1.8 oz. olive oil
1 teaspoon dried oregano
1 tablespoon honey
3 tablespoons lemon juice
INSTRUCTIONS
Whisk all of the dressing ingredients together in a small bowl until well blended.
Toss together chickpeas, tomatoes, cucumber, avocado, bell pepper, red onion, olives, and feta in a large bowl. Season with salt and pepper.
Drizzle salad with the dressing and serve.