Name: Mediterranean chickpea salad
Prep time: 15 min
Total time: 15 min
Yield: 3
Cuisine: Mediterranean
Ingredients: 300 g chickpeas (cooked); 200 g cucumber, diced; 200 g cherry tomatoes, halved; 60 g red onion, thinly sliced; 60 g kalamata olives; 80 g feta cheese, crumbled; 3 tbsp fresh parsley; 3 tbsp extra-virgin olive oil; 1 tbsp vinaigre de vin rouge; 1 tsp dried oregano; 1 to taste salt + pepper

Recettes
Mediterranean chickpea salad
Végétarienméditerranéen📦 Cuisinier par lots

15-minute Greek-style salad — chickpeas, feta, olives, tomato, cucumber. 14 g protein, holds in the fridge 3 days, dressing locks in.

kilocalories

380

14g

38g

20g

⏱ 15 min✂ 15 préparation👤 3 pers.🧊 3frigo

Ingrédients

300 g chickpeas (cooked)
200 g cucumber, diced
200 g cherry tomatoes, halved
60 g red onion, thinly sliced
60 g kalamata olives
80 g feta cheese, crumbled
3 tbsp fresh parsley
3 tbsp extra-virgin olive oil

Étapes

Drain chickpeas thoroughly — wet chickpeas water down the dressing.
Dice cucumber, halve cherry tomatoes, slice red onion thinly. Combine in a bowl.
Add chickpeas, olives, crumbled feta, chopped parsley.
Whisk olive oil, red wine vinegar, oregano, salt, pepper. Pour over salad.
Toss gently. Eat immediately or rest 30 min for fuller flavour.

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
18 %
Calcium