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Chickpea salad with apple

updated

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Ingredients for 2 servings:

  • 1 can of chickpeas, approx. 400 g
  • 1 large snake cucumber(s)
  • 1 apple
  • 1 pack of sheep’s cheese, approx. 200 g
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar, lighter
  • salt and pepper
  • Walnuts

Instructions

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

simple, healthy and delicious

Drain the chickpeas and divide them immediately between 2 or 3 plates. Finely chop the cucumber and apple. Divide the cucumber and apple evenly among the chickpeas. Leave the skins on. Crumble the feta cheese over the salad with your hands, about 50-70 g per plate. Drizzle each plate with about 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar, depending on your taste. Finally, season the salad with salt and pepper, and garnish with walnuts if desired.

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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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