Chickpea Salad

Ingredients

• 480 g cooked chickpeas
• 1 pieces cucumber, diced
• 250 g cherry tomatoes, halved
• 0.5 pieces red onion, finely diced
• 30 g flat-leaf parsley
• 100 g feta, crumbled
• 3 tbsp lemon juice
• 4 tbsp extra virgin olive oil
• 0.5 tsp ground cumin
• 1 pieces garlic clove, crushed

Steps

1. 1
   Drain and rinse the chickpeas well, then dry them in a cloth. Wet chickpeas dilute the dressing.
2. 2
   Rub a few of the chickpeas between your fingers to split their skins — this thickens the dressing slightly and helps it cling.
3. 3
   Whisk the lemon juice, oil, cumin, garlic, salt and pepper into a dressing.
4. 4
   Dress the chickpeas first and leave them 10 minutes to absorb it.
5. 5
   Fold through the cucumber, tomatoes, onion and parsley.
6. 6
   Add the feta last with a light hand so it stays in pieces.
7. 7
   Serve at room temperature. It keeps two days, though the cucumber softens.