Greek-style salad with chickpeas

Early May bank holiday has passed, which means that the barbecue season is officially open. For good balance, we need some fresh sides on our table!

 

That's why today I'd like to share a recipe for a delicious Greek-style salad with chickpeas. It's crunchy, it's refreshing; light dressing and fresh mint work perfectly with the veggies, while feta and olives bring tasty salty notes. I strongly recommend it - for barbecues and other gatherings.

You'll find the list of ingredients, method and approximate nutritional value below.

Ingredients

Salad

• 1 romaine lettuce (~200 - 230 g)
• 0.5 cucumber (~100 - 120 g after peeling)
• 200 g cherry tomatoes
• 1 bell pepper (~180 - 200 g)
• 1 can of chickpeas (~240 g after draining)
• 1 pack feta (200 g)
• 1 small red onion (~70 - 100 g)
• 100 g olives
• Bunch of fresh mint
• Bunch of fresh parsley
• 
  

Dressing

• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 garlic clove
• 0.5 tsp salt
• 0.5 tsp pepper

Method

1. Prepare the dressing. Into a small jar add 2 tbsp lemon juice, 1 tbsp red wine vinegar, 0.5 tsp salt and 0.5 tsp pepper. Pour in 4 tbsp olive oil and press one garlic clove in. Close the jar and shake it vigorously for 30 seconds to achieve a smooth sauce.
2. Rinse, peel and cut 0.5 cucumber lengthwise. Remove the seeds and cut the cucumber into small cubes. Deseed one bell pepper and cube it. Slice 200 g cherry tomatoes and 100 g olives in half. Chop one small red onion finely. Cut one romaine lettuce in half and slice it into 0.5 cm ribbons.
3. Chop parsley (roughly) and mint (finely). Cut 200 g feta cheese into 1 cm cubes.
4. Put all the prepped ingredients into a bowl. Add one can of rinsed and drained chickpeas. Pour dressing in and mix delicately through.
5. Enjoy! 

Approximate nutritional value

100 g

• 111 kcal
• Carbs: 5 g 
• Fat: 8 g
• Protein: 4 g
• Fibre: 2 g

1 serving (assuming 10 servings)

• 152 kcal
• Carbs: 7 g 
• Fat: 11 g
• Protein: 6 g
• Fibre: 3 g