Chickpea Salad with Feta, Cucumber and Parsley
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 240 g canned chickpeas
- 0.5 ½ cucumber (s)
- 1 small onion (s)
- 150 g feta cheese
- 1 handful parsley
- 1 dash olive oil
- 1 dash vinegar
- salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Put the chickpeas in a sieve and rinse, then drain. I always take soaked from the can. I have 240 g (drained weight) in a can.
- Peel the onion and cut into small cubes. Wash the cucumber, peel it if necessary and cut it into cubes - about the size of the chickpeas.
- Put both in a bowl with the chickpeas. Crumble the feta cheese over it. Chop and add the parsley, mix everything well and season with oil, vinegar and spices. Be sparing with the salt, as the feta cheese is already salty.
- Tip: Instead of the cucumber, tomatoes or peppers also taste good.
- The recipe is enough as a small side salad for 4 people, as a main course with a little baguette for 2 people.
- It can be eaten straight away, but it tastes even better if it can be steeped.
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