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Watermelon and chickpea salad with feta

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Ingredients for 4 servings:

  • 1 small watermelon(s), seedless
  • 1 can chickpeas, approx. 340 g
  • 1 pack of feta cheese, approx. 200 g
  • 1 lemon(s)
  • some olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

A refreshing summer salad.

Drain the chickpeas and squeeze the lemon juice. Cut the watermelon into bite-sized pieces. Cut the feta cheese into slightly smaller pieces. Place the watermelon, feta, and chickpeas in a bowl. Drizzle with lemon juice and a drizzle of olive oil. Season with salt and pepper to taste. You can use the hollowed-out melon halves as serving bowls for the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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