Chickpea, cucumber and feta salad with mint
Fresh and filling, with a taste of Greece.
Open in the appPer serving
- Calories
- 336 kcal
- Protein
- 18.6 g
- Carbohydrates
- 44.1 g
- Fat
- 10.8 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cooked chickpeas135 g
- Cucumber180 g
- Feta35 g
- Mintto taste
- Lemon juiceto taste
- Black pepperto taste
Contains: lactose,
In season: June – September
Method
- Drain the chickpeas, rinse them under cold water and drain well.
- Wash the cucumber, trim the ends and cut it into roughly 1 cm dice, leaving the skin on if it's thin.
- Squeeze the lemon; wash and dry the mint and tear the leaves by hand.
- In a bowl combine the chickpeas and cucumber, crumble the feta over with your fingers and dress with the lemon juice, mint and a grind of black pepper.
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