Cook and Scale
Mediterranean Chickpea Salad
4 servings · 15 min total
A bright, protein-rich salad of chickpeas, cucumber, tomato and feta in a cumin-lemon dressing. Made for meal prep.
Ingredients
- 480 g chickpeas, drained
- 1 cucumber, diced
- 200 g cherry tomato, halved
- 1 red onion, finely chopped
- 20 g fresh parsley, chopped
- 100 g feta, crumbled
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp ground cumin
- salt to taste
- black pepper to taste
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Combine the salad base — Tip the chickpeas into a large bowl with the cucumber, cherry tomatoes, red onion, and parsley.
- 2.
Dress the salad — Whisk the olive oil, lemon juice, cumin, salt, and pepper together, then pour over the salad and toss well.
- 3.
Top with feta — Scatter the crumbled feta over the top and serve, or chill for up to a day for a make-ahead lunch.