An easy recipe idea for this summer’s dinners:

A very simple salad composed of canned chickpeas and feta. The tomatoes and bell peppers are not necessary, but provide more flavor and vitamins, as well as a vibrant color.

The feta cheese is already salty enough, so salt the salad lightly.

 Prep Time:15 minutes

 4 servings


400 g (1 can) garbanzo beans drained

150 g feta cheese cubed

15 cherry tomatoes, or 2 medium tomatoes sliced

1 bell pepper cored and sliced

1/2 red onion cut into thin slices

1 clove garlic pressed

Fresh or dried herbs (cilantro, chive, dill) chopped

Salt and freshly ground black pepper

1 lemon (juice only)

3-4 Tbsp olive oil


In a salad bowl, mix the chickpea, feta, tomatoes, bell pepper, onion, garlic, and herbs.

Season with salt and pepper. Drizzle with freshly pressed lemon juice and olive oil. Serve right away or keep it in the refrigerator.

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