Lunch · Easy
Mediterranean Chickpea Feta Salad
Mediterranean Chickpea Feta Salad is a practical, fitness-friendly adaptation of a widely recognised dish, built around Chickpeas, cooked drained, Feta, Cucumber, Tomato. The recipe uses fresh salad assembly with a cooked protein where required rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- 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
Weigh and prepare all ingredients for Mediterranean Chickpea Feta Salad: 600 g Chickpeas, cooked drained, 160 g Feta, 300 g Cucumber, 320 g Tomato, 100 g Red Onion, 180 g Spinach, 20 g Olive Oil, 50 g Lemon Juice. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water.
Combine Chickpeas, cooked drained and the remaining listed ingredients gently in a large bowl without crushing them.
Add the listed dressing or acidic ingredients at the end and rest for 5 minutes so the flavours can settle.
Divide Mediterranean Chickpea Feta Salad into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 21g
- Carbs
- 46g
- Fat
- 17g
- Energy
- 410 kcal
