Chickpea salad with feta, cucumber and parsley

Ingredients for 4 servings:

• 240 g chickpeas from the can
• ½ cucumber(s)
• 1 small onion(s)
• 150 g feta cheese
• 1 handful of parsley
• 1 dash of olive oil
• 1 shot of vinegar
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegetarian, quick and easy

Place the chickpeas in a sieve and rinse, then drain. I always use pre-soaked chickpeas from a can. Mine contains 240g (drained weight). Peel the onion and cut into small cubes. Wash the cucumber, peel if necessary, and also cut into cubes – about the same size as the chickpeas. Place both in a bowl with the chickpeas. Crumble the feta cheese over the top. Chop the parsley and add. Mix everything well and season with oil, vinegar, and spices. Be sparing with the salt, as the feta cheese is already salty. Tip: Tomatoes or bell peppers are also delicious instead of the cucumber. This recipe serves as a small side salad for 4 people, or as a main course with some baguette for 2 people. It can be eaten immediately, but tastes even better if it’s allowed to sit for a while.