This recipe is a general cooking guide. Ingredient brands, appliances and food-safety requirements vary by country; follow local guidance and ensure food is cooked safely.
Ingredients
- 400 g canned chickpeas, drained
- 1 cucumber, diced
- 250 g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- Handful of parsley
- 3 tbsp olive oil
- 1 lemon, juiced
- 100 g feta, optional
Method
- Combine chickpeas, cucumber, tomatoes, onion and parsley.
- Whisk olive oil and lemon juice with salt and pepper.
- Toss the salad with the dressing.
- Add feta just before serving if using.
Useful tip: It travels well; keep the dressing separate until serving for maximum crunch.
Make It Your Own
Adjust herbs, spice level, vegetables and serving accompaniments to suit your household. Write down successful changes so the recipe becomes part of your own dependable collection.
Storage and Leftovers
Cool leftovers promptly, refrigerate in suitable covered containers and follow the food-safety guidance that applies where you live. Reheat only using an appropriate method for the dish.