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Greek Chickpea Salad
Serves 1 (contains approximately 396 kcal)
Suitable for vegetarians
Ingredients
½ 400g can chickpeas, drained (120g)
1 tsp olive or rapeseed oil (5g)
Squeeze of lemon juice (2g)
Pinch dried mixed herbs (2g)
1 small bell pepper (150g)
¼ cucumber (50g)
20g pitted olives
40g feta cheese
1 tsp pumpkin seeds (5g)
The Method
Put the chickpeas into a bowl and drizzle over the oil and lemon juice. Stir in the dried herbs.
Remove the core from the pepper and cut into dice. Dice the cucumber and add to the chickpea mixture with the diced pepper and olives.
Crumble over the feta cheese and sprinkle with pumpkin seeds before serving.
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