Chickpea and Olive Salad

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 can chickpeas
  • 1 small cucumber (s)
  • 2 tomato (s)
  • 1 onion (s), red
  • 3 tablespoon parsley, chopped
  • 125 g olives, black
  • 1 tablespoon lemon juice
  • 3 tablespoon olive oil
  • 1 clove garlic
  • 1 teaspoon honey
Chickpea and Olive Salad
Chickpea and Olive Salad

Instructions

  1. Drain the chickpeas well. Halve the cucumber lengthways and remove the stones. Then cut into 1 cm thick slices. Finely dice the tomatoes (approx. 1 cm) and finely chop the onion. Put the chickpeas, cucumber, tomatoes, diced onion and olives with the chopped parsley in a bowl.
  2. Press the garlic. Make a marinade from olive oil, lemon juice, honey and garlic. This works very well in a lockable glass. All ingredients come in, then close tightly and shake well. Fold the marinade into the remaining ingredients. Let it steep and serve at room temperature.
  3. Tip:
  4. This salad can be prepared and stored in the refrigerator up to two days before consumption.

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