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Levantine · Salad
Chopped Salad with Feta and Chickpeas
A crunchy bowl of diced vegetables, chickpeas and salty feta, tossed in a lemony za'atar dressing at the last minute. It eats well as a light lunch or stuffed into a pita.
- YieldServes 4
- Hands-on20 min
- Total20 min
- Difficulty
Ingredients
- 1cucumber, large, peeled, seeded and diced
- 1red bell pepper, large, diced
- 2ripe tomatoes, large, diced
- 4scallions, sliced
- 1 canchickpeas, 425 g (15 oz), rinsed and drained
- 150 gfeta cheese, crumbled
- ¼ cupflat-leaf parsley, minced
- 75 gblack olives, pitted and halved
- 3 tbspextra virgin olive oil, up to 4 tbsp if you like it richer
- 2 tbsplemon juice
- ½ tspza'atar
- to tastesalt
- to tasteblack pepper, freshly ground
To serve
- 2pita bread, toasted or warmed, cut into wedgesoptional
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