Complete Greek salad with feta, chickpeas and wholemeal pita

Ingredients

For 1 serving

• Tomatoes200 g
• Cucumber120 g
• Green bell peppers60 g
• Red onion30 g
• Feta60 g
• Cooked chickpeas80 g
• Black olives6
• Whole wheat pita1
• Extra virgin olive oil8 g
• Dried oreganoto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Wash the vegetables. Cut the tomatoes into wedges and the cucumber into rounds; remove the seeds and membranes from the green pepper and slice it into thin rings along with the red onion.
2. Rinse and drain the chickpeas and add them to the vegetables and black olives in a bowl.
3. Lay the feta on top as a whole slab and dress with the oil and oregano.
4. Warm the pitta in a dry pan over medium heat for 1 minute per side, until hot and soft, and serve it alongside the salad.