Chickpea Salad with Cucumber, Olives and Feta

What you need

• 1 can (15 oz) chickpeas, 400 g, drained and rinsed
• 1 small cucumber, diced
• 200 g (7 oz) cherry tomatoes, halved
• 1/2 red bell pepper, diced
• 1/2 small red onion, finely chopped
• 60 g (2 oz) Kalamata olives, halved
• 100 g (3.5 oz) feta, cut into small cubes
• 3 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 3 tbsp olive oil, extra virgin
• 2 tbsp lemon juice
• 1 clove garlic, minced
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Drain the chickpeas well and pat them dry with a clean towel.

2. 2

   Whisk the olive oil, lemon juice and garlic in a large bowl. Season with salt and black pepper.

3. 3

   Add the chickpeas and toss so they take up the dressing.

4. 4

   Add the cucumber, tomatoes, pepper, onion, olives, parsley and oregano. Toss gently.

5. 5

   Leave the salad to rest for 10 min so the flavors blend.

6. 6

   Fold in the feta. Taste and add more lemon juice, olive oil or salt if needed.

Imported from saltandlavender.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.