Chickpeas with cucumber, cherry tomatoes, red onion, olives and parsley in a lemon and oregano dressing, topped with feta. Serves 4.
1piece
250g
0.5piece
1 tin, drained and rinsed400g
60g
15g
4tbsp
0.5piece
1tsp
0.5tsp
1pinch
100g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 250g | — | — | |
| 3 | | 0.5piece | — | — | |
| 4 | | 400g | 1 tin, drained and rinsed | — | |
| 5 | | 60g | — | — | |
| 6 | | 15g | — | — | |
| 7 | | 4tbsp | — | — | |
| 8 | | 0.5piece | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 0.5tsp | — | — | |
| 11 | | 1pinch | — | — | |
| 12 | | 100g | — | — |
Lay the cucumber on the chopping board.
Cucumber · 1 piece
Lay the cherry tomatoes on the chopping board.
Cherry tomatoes · 250 gLay the red onion half on the chopping board.
Red onion · 0.5 pieceTip in the chickpeas.
Tinned chickpeas · 400 g
Add the olives.
Kalamata olives, pitted · 60 gLay the parsley on the chopping board.
Flat-leaf parsley · 15 gPour the olive oil into the jar.
Extra-virgin olive oil · 4 tbsp
Lay the lemon half on the chopping board.
Lemon · 0.5 pieceAdd the oregano.
Dried oregano · 1 tspAdd the salt.
Salt · 0.5 tspAdd a pinch of pepper, close the jar and shake well.
Ground black pepper · 1 pinchPour the dressing over the salad and toss gently with the spoon.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Lay the cucumber on the chopping board.⏱ 5sResultCucumber |
| 2 | Cucumberstep 1 |  | Cut it into 1 cm dice.⏱ 1 minResultDiced cucumber |
| 3 | Diced cucumberstep 2 | | Put it in the large salad bowl.⏱ 10sResultDiced cucumber |
| 4 | 250 g | | Lay the cherry tomatoes on the chopping board.⏱ 5sResultCherry tomatoes |
| 5 | Cherry tomatoesstep 4 | | Cut them in half.⏱ 1 minResultHalved cherry tomatoes |
| 6 | Halved cherry tomatoesstep 5 | | Add them to the bowl.⏱ 10sResultCucumber and tomatoes |
| 7 | 0.5 piece | | Lay the red onion half on the chopping board.⏱ 5sResultRed onion |
| 8 | Red onionstep 7 | | Trim the ends and peel off the skin.⏱ 20sResultPeeled red onion |
| 9 | Peeled red onionstep 8 | | Slice it very thinly.⏱ 45sResultFinely sliced onion |
| 10 | Finely sliced onionstep 9 | | Add it to the bowl.⏱ 10sResultSalad vegetables |
| 11 | 400 g | | Tip in the chickpeas.⏱ 15sResultVegetables and chickpeas |
| 12 | 60 g | | Add the olives.⏱ 10sResultChickpea salad base |
| 13 | 15 g | | Lay the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 14 | Flat-leaf parsleystep 13 | | Chop the leaves roughly.⏱ 30sResultRoughly chopped parsley |
| 15 | Roughly chopped parsleystep 14 | | Add it to the bowl.⏱ 10sResultChickpea salad with parsley |
| 16 | 4 tbsp | | Pour the olive oil into the jar.⏱ 10sResultExtra-virgin olive oil |
| 17 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 18 | Lemonstep 17 |  | Squeeze in the juice.⏱ 20sResultOil and lemon |
| 19 | 1 tsp | | Add the oregano.⏱ 5sResultOil, lemon and oregano |
| 20 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted dressing |
| 21 | 1 pinch | | Add a pinch of pepper, close the jar and shake well.⏱ 20sResultLemon oregano dressing |
| 22 | Lemon oregano dressingstep 21 | | Pour the dressing over the salad and toss gently with the spoon.⏱ 30sResultDressed chickpea salad |
| Total Time | 8 min 25s | ||
| Nutrient | Per serving |
|---|---|
| 386kcal | |
| 13g | |
| 25g | |
| 6g | |
| 28g | |
| 5g | |
| 7g | |
| 1,140mg |
Chickpeas with cucumber, cherry tomatoes, red onion, olives and parsley in a lemon and oregano dressing, topped with feta. Serves 4.
What you’ll doYou will mix chickpeas with cucumber, cherry tomatoes, red onion, olives and parsley, toss them in a lemon and oregano dressing and top with feta.