No-cook Mediterranean chickpea salad
10 October 2018
Ingredients
- chickpeas, 2 tins (rinsed and drained)
- olives, 200 g jar (drained)
- tomatoes, 4-5 (or cherry tomatoes)
- feta, 300 g (or similar)
- red capsicum, 1 small
- lemon juice, 1/4 cup or to taste (or vinegar, preferably apple cider vinegar)
- olive oil, 2 tbsp or to taste
- minced garlic, 2 tsp
- basil, handful (or parsley, or both)
- jalapenos, small handful (or other peppers)
- artichokes, 1 can (drained)
Instructions
- Chop up all vegies, herbs and cheese roughly, to whatever size you like.
- Combine lemon juice, olive oil, garlic, and seasoning to taste in a mug or small bowl.
- Combine vegies and dressing in a large bowl. Taste and add extra dressing ingredients as desired.
- Leave to chill in refrigerator or serve at room temperature. Enjoy!