Mediterranean Chickpea Salad with Feta

Mediterranean Chickpea Salad with Feta

This salad is a great "meal" salad as it's substantial enough to eat on its own. It also keeps really well as it doesn't contain any "wilty" leaves, so make a big batch for dinner and take the leftovers to work for lunch the next day!

Ingredients

Salad

1 can cooked chickpeas OR 1 1/2 cups dried chickpeas soaked overnight and cooked for 1 hour*
1 red capsicum (red bell pepper)
1 green capsicum (green bell pepper)
1 red onion
8 egg tomatoes (or 1 punnet cherry tomatoes)
2 lebanese cucumbers
1 bunch mint (you can also use fresh parsley and oregano too!)
1 x 200g block of feta cheese. If you are watching your saturated fat intake, choose low-fat feta. For something different, try goat's feta.

Dressing

Juice of one lemon
2 tablespoons olive oil
Salt and pepper to taste

Method

Remove mint leaves from stems. Discard stems and finely chop mint leaves.
Chop the red and green capsicum, red onion, tomatoes, cucumbers and feta cheese into cubes of roughly equal size.
Place canned or cooked chickpeas, and all salad ingredients into a large bowl.
Add in the dressing ingredients and toss well to combine.

Serve and enjoy!

* You can use white beans, black beans or any beans you prefer instead of chickpeas.