Mediterranean Chickpea Salad

Ingrédients

• 400 g canned chickpeas (well rinsed and drained)
• 1 cucumber (approximately 200 g
• cut into chunks)
• 200 g cherry tomatoes (halved)
• 100 g feta cheese (crumbled)
• 100 g olives (pitted and halved)
• Juice of 1 lemon (approximately 60 ml)
• 2 tablespoons olive oil
• A handful of fresh herbs
• such as parsley or mint (approximately 20 g
• finely chopped)
• 1 teaspoon sumac (for an extra tangy and bright finish)
• Optional: a pinch of black pepper (to taste
• keep it low-salt)

Préparation

1. 1

   Mediterranean Chickpea SaladBring your kitchen to life with Cookinglife! This fresh and healthy salad is a love letter to Mediterranean cuisine, with crunchy vegetables, creamy feta and aromatic herbs. By marinating the chickpeas in lemon juice and olive oil, you build an extra depth of flavour, making it a perfect light meal or side dish for any day. Enjoy the satisfying textures and bright flavours that transport you to a sunny day by the coast – and it's ideal for beginners too!Ingredients (serves 4):400 g canned chickpeas (well rinsed and drained)1 cucumber (approximately 200 g, cut into chunks)200 g cherry tomatoes (halved)100 g feta cheese (crumbled)100 g olives (pitted and halved)Juice of 1 lemon (approximately 60 ml)2 tablespoons olive oilA handful of fresh herbs, such as parsley or mint (approximately 20 g, finely chopped)1 teaspoon sumac (for an extra tangy and bright finish)Optional: a pinch of black pepper (to taste, keep it low-salt)Instructions:Rinse the chickpeas thoroughly under cold water in a sieve and leave to drain.In a medium bowl, combine the chickpeas with the lemon juice and olive oil. Stir well and leave to marinate for 30 minutes so the flavours can fully develop.Meanwhile, cut the cucumber into chunks, halve the cherry tomatoes and pit and halve the olives. Finely chop the fresh herbs.Add the cucumber, cherry tomatoes, olives, crumbled feta and finely chopped herbs to the marinated chickpeas. Sprinkle the sumac over the top for an extra fresh and tangy lift.Gently toss everything together until well combined. Taste and add a pinch of black pepper if you'd like more spice, but skip any extra salt to keep it low-sodium.Leave the salad to rest in the fridge for 10 minutes before serving to let the flavours meld. Serve cold as a light meal or side dish.Tips and unique twists:This salad is naturally gluten-free, making it perfect for anyone with dietary restrictions. For a low-salt version, use less feta (around 50 g) or swap it for a low-sodium alternative like fresh goat's cheese, and leave out the olives if you want to cut back on salt even further – you'll keep all the great flavours without compromising on health. You can also mix things up with extra vegetables like red onion or bell pepper for added crunch. Made with love for Cookinglife – where every meal becomes a celebration! Bring your kitchen to life and share your creations with us!