Chickpea, Feta and Cucumber Salad

Steps

1. Rinse the chickpeas and drain them well. Wet chickpeas water down the dressing.

   4 min

2. Cut the cucumber into thick half-moons, halve the tomatoes and slice the red onion thinly.

   5 min

3. Whisk the olive oil with the lemon juice, oregano and black pepper. Go easy on the salt — the feta brings plenty.

   2 min

4. Toss everything in the dressing, crumble the feta over the top and scatter the chopped parsley.

   1 min

Serving suggestion

Add a tin of tuna or a grilled chicken breast to push the protein up.

Storage

Dressed, it keeps a day. Undressed, the cut vegetables keep two — mix in the dressing when you serve.

Notes

Any firm white cheese works if feta is too salty for you.