Ingredients
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1/2 a can, rinsed Chickpeas
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1 tbsp Olives
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3, halved Cherry Tomatoes
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30g Feta Cheese
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1/2, diced Red & Yellow Peppers
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1, small diced Red Onions
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1 stalk, finely sliced Celery
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4/5 slices Cucumber
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1 tbsp Mint & Parsley
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1/2, juice and zest of Lemon
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1/2 tbsp Olive Oil
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Pinch of Ground Black Pepper
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1 tsp Balsamic or red wine vinegar
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Pinch Paprika
Directions
Steps
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1
Done
|
In a screw top jar, shake together the oil, lemon juice & zest, black pepper, herbs, balsamic or red wine vinegar and paprika. Set aside. |
|
2
Done
|
In a large bowl, combine chickpeas, olives, onions, cucumber, celery, tomatoes and pepper. Pour the dressing over chickpea mixture and toss to combine. Scatter the feta cheese over the top. |
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3
Done
|
Serve immediately or cover and refrigerate for up to 24 hours. If you don’t want to use all the dressing for the salad it will keep in the fridge for up to 1 week. |
