Ingredients
Scale to what I have
- 850 g chickpeas, drained and rinsed (2 can)
- 2 cucumbers, diced
- 280 g cherry tomatoes, halved
- 1 red onion, thinly sliced
- 75 g olives
- 110 g feta, crumbled
- 45 ml olive oil
- 30 ml lemon juice
- 1 tsp oregano
- ½ tsp salt
- 2 pitas (warmed)
Method
- Combine chickpeas, cucumbers, tomatoes, onion and olives in a large bowl.
- Whisk the olive oil, lemon juice, oregano and salt and toss with the salad.
- Top with feta and serve with warm pita.