Mediterranean chickpea & sun-dried tomato salad
Preparation
10 min
Difficulty
Easy
Servings
3
Preparation
- In a salad bowl, combine the chickpeas, sun-dried tomatoes, cucumber, and arugula.
- Add the feta, if using.
- Season with olive oil, lemon juice, salt, and pepper.
- Mix well. Add fresh basil to taste.
- Store in an airtight container in the fridge until ready to serve.
Biotalia Tip:
- Switch it up! No feta? Use black olives or diced avocado for a vegan and equally tasty version.
- Save time. Prepare the salad the day before — chickpeas soak up the flavors and taste even better after a few hours in the fridge.
- Waste-free idea. Add leftover veggies from the fridge — bell peppers, radishes, or thinly sliced red onion all work beautifully.
Ingredients
- 1 ¾ cups (400 ml) Bioitalia chickpeas, drained and rinsed
- ¼ cup (60 ml) Bioitalia sun-dried tomatoes in oil, chopped
- ½ cup (125 ml) diced cucumber
- 1 handful (about 30 g) arugula or baby greens
- 50 g crumbled feta cheese (optional)
- 2 tbsp (30 ml) Bioitalia olive oil
- 1 tbsp (15 ml) lemon juice
- Salt and pepper, to taste
- A few fresh basil leaves (optional)
