Chickpea Salad with Sun-dried Tomatoes and Feta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small can chickpeas
- 1 small onion (s), cut
- 1 handful tomato (s), dried, finely chopped
- 70 g feta cheese, diced into small pieces
- 1 teaspoon sambal oelek (or another chili paste)
- 1 handful parsley, chopped
- 4 tablespoon olive oil
- 1 lemon (s), organic
- 1 clove garlic, pressed
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Drain the chickpeas in a colander and rinse. Mix the chickpeas, onion, sundried tomatoes, feta and parsley in a bowl. Grate some of the zest of the organic lemon. Then cut and squeeze the lemon.
- Mix the oil, 2-3 tablespoons of lemon juice and garlic to a dressing. Mix with the salad and then season with sambal, salt and pepper. Let the salad stand for at least 30 minutes.
- Then season again if necessary.
- The salad tastes good with bread, grilled meat or grilled fish.
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