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Mediterranean Chickpea & Feta Salad with Lemon Dressing
Chickpea and feta salad mixed with cucumber, tomatoes, red onion, olives, parsley, and an olive oil lemon oregano dressing.
- 400 g tinned chickpeas
- 200 g cherry tomatoes
- 150 g cucumber
- 50 g red onion
- 100 g feta cheese
- 20 g fresh parsley
- 1 whole lemon
- 60 ml extra virgin olive oil
- 3 g sea salt
- 2 g black pepper
- 60 g kalamata olives
- 2 g dried oregano
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Drain and rinse tinned chickpeas, pat dry with kitchen paper.
- Step 2
Halve cherry tomatoes and dice cucumber into 1cm pieces.
- Step 3
Finely dice red onion and crumble feta cheese into bite-sized pieces.
- Step 4
Juice the lemon into a small bowl, whisk with olive oil, salt, pepper, and oregano to emulsify.
- Step 5
Combine chickpeas, tomatoes, cucumber, red onion, olives, and feta in a large bowl.
- Step 6
Pour dressing over salad and toss gently to coat.
- Step 7
Tear fresh parsley and scatter over top just before serving.
- Step 8
Divide between two bowls and serve immediately or chill for up to 2 hours.
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