Summary

Ingredients

• 0.5 ½ head red cabbage
• 1 avocado (s)
• 90 g tomato (s), dried, in oil
• 265 g canned chickpeas, drained
• 90 g liht feta cheese
• some ground rosemary
• salt
• pepper

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Instructions

1. Remove the unsightly leaves from the red cabbage, divide the head, remove the middle stalk. Cut half the head lengthways into approx. 4 cm wide strips and then as thin as possible across.
2. Drain the tomatoes, but collect some oil, cut into small pieces and add both to the red cabbage. Do the same with avocado and feta. Drain and add chickpeas. Season to taste. Be careful, however, as feta and tomatoes are very aromatic.