This Mediterranean salad is full of protein, thanks to the chickpeas and will keep you full for hours. This hearty salad is perfect for both lunch and dinner and is a good option when meal prepping in bulk for the week ahead. Customise the ingredients to suit the whole family.
INGREDIENTS
- 400g can chickpeas, rinsed, drained
- 100g feta, crumbled
- 40g (1/4 cup) pitted Sicilian olives, quartered
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200g grape tomatoes, halved
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1 red onion, finely chopped
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1 red capsicum, deseeded, coarsely chopped
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1 Lebanese cucumber, quartered lengthways
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½ cup chopped fresh continental parsley leaves
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½ cup chopped fresh basil leave
(DRESSING INGREDIENTS)
- 1 garlic clove
- 80ml (1/3 cup) extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
METHOD
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To make the dressing, place the garlic, olive oil, lemon juice, vinegar and mustard in a bowl and stir briskly. Set aside for 10 minutes to allow the flavours to develop.
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Combine the chickpeas, tomato, feta, olive, onion, capsicum, cucumber, parsley and basil in a large bowl. Add the dressing to the salad. Season. Toss to combine. Serve immediately. Enjoy!