This salad is a fantastic side dish but can also be served as a light lunch. Full of nutrients and healthy protein from the legumes and feta.
prep time 10 min
ingredients for 4
- 1 can (400g) chickpeas
- 1 can (400g) beans
- 1 red onion, diced or sliced thinly
- 7-8 sun-dried tomatoes
- 125 g cherry tomatoes
- small cucumber, diced
- a few artichoke hearts, pickled or in oil
- 10 pitted olives
- handful of dill, parsley and basil
- olive oil, lemon juice, vinegar, salt and pepper for the dressing
- 150 g feta, crumbled
1. Place all the ingredients except the feta and the dressing in a serving bowl.
2. Mix 5-6 tbls each of olive oil, lemon juice and vinegar, add salt and pepper to taste. Pour over the salad and mix carefully. Add more dressing if needed.
3. Add crumbled feta and mix lightly.
4. Place in a fridge for 15-20 min before serving.
tip: I used red beans mainly for color, but you can use any beans of your choice
BUON APPETITO!