Greek · Lunch
Greek chickpea and vegetable salad
A bright chickpea salad with cucumber, tomato, pepper and a lemon-oregano dressing.
- Calories
- 446 kcal
- Protein
- 17 g
- Carbs
- 58 g
- Fat
- 16 g
- Prep
- 10 min
- Cook
- 0 min
Per serving, for one person.
Ingredients
- 200 g Chickpeas (tinned, drained)
- ¼ cucumber Cucumber
- ¾ tomato Tomatoes
- ¼ red onion Red onion
- ½ pepper Bell peppers
- 10 g Parsley
- ¾ tbsp Olive oil
- ¼ lemon Lemons
- 1 tsp Dried oregano
- ¼ tsp Salt
Method
- Drain and rinse the chickpeas and tip into a large bowl.
- Add the cucumber, tomato, pepper and red onion.
- Whisk the oil, lemon juice, oregano and salt, pour over and toss.
- Scatter with parsley just before serving.
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