Horiatiki salad with chickpeas, feta and toasted bread

Ingredients

For 1 serving

• Tomatoes200 g
• Cucumber120 g
• Green bell peppers60 g
• Red onion40 g
• Cooked chickpeas150 g
• Feta50 g
• Black olives8
• Dried oregano1 teaspoon
• Extra virgin olive oil12 g
• Whole wheat bread1
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Wash the vegetables. Cut the tomatoes into wedges, the cucumber into half-moons, the green peppers into rings after removing the seeds and the red onion into thin rings.
2. Drain and rinse the chickpeas and combine them with the vegetables and black olives in a wide bowl.
3. Lay the feta on top in a single slab, sprinkle with dried oregano and dress with the extra virgin olive oil and a little salt: the feta is already salty.
4. Toast the wholemeal bread in a dry pan for 1–2 minutes per side, until crisp, and serve with the salad to mop up the juices.