Mediterranean Chickpea Salad with Feta and Lemon

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 1/2 cans of canned chickpeas

• 1/2 cucumber

• 1 tomato

• 30 g feta

• 1 tbsp olive oil

• 1/2 lemon

• 1/4 tsp salt

• 1/4 tsp black pepper

Tools you'll need

Instructions

1. 1

   Drain and rinse the canned chickpeas thoroughly, then pat dry with a clean towel.

   ~2 min
2. 2

   Dice the cucumber into 1 cm cubes and the tomato into 1.5 cm pieces. Place in a mixing bowl.

   ~5 min
3. 3

   Add the chickpeas to the bowl. Crumble the feta over the top.

   ~2 min
4. 4

   In a small bowl, whisk together the olive oil, juice of half the lemon, salt, and black pepper.

   ~2 min
5. 5

   Pour the dressing over the salad and toss gently to combine. Serve immediately.

   ~4 min