Lunch · Easy
Mediterranean Chickpea Feta Salad
Cooked chickpeas, cucumber and tomato with feta and spinach, dressed with measured olive oil and lemon. Add the leaves and feta last to keep their texture.
- Protein
- 21g
- Energy
- 410 kcal
- Carbs
- 46g
- Fat
- 17g
- Time
- 15 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 600 gChickpeas, cooked drained
- 160 gFeta
- 300 gCucumber
- 320 gTomato
- 100 gRed Onion
- 180 gSpinach
- 20 gOlive Oil
- 50 gLemon Juice
Make it
Method
Drain the 600 g cooked chickpeas; rinse if using canned. Wash and dry the cucumber, tomato and spinach. Dice 300 g cucumber and 320 g tomato, thinly slice 100 g red onion and crumble 160 g feta.
Whisk 20 g olive oil with 50 g lemon juice. Combine the chickpeas, cucumber, tomato and red onion in a bowl, then fold in the dressing. Add the spinach and feta last so the leaves stay intact and the cheese does not dissolve into the dressing.
Divide into four equal portions. For make-ahead lunches, keep the dressed chickpeas and chopped vegetables refrigerated, and add the spinach and feta shortly before eating. Keep chilled at 4°C or colder.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 21g
- Carbs
- 46g
- Fat
- 17g
- Energy
- 410 kcal
