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Le Chaudron recipe
Salade pois chiches concombre feta
Chickpea, cucumber and feta salad
⏱ 15 minServes 2Easy330 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)cooked chickpeas
1/2cucumber
100 g (3½ oz)cherry tomatoes
60 g (2 oz)feta
1/4red onion
10black olives
1 tbspolive oil
1 tbsplemon juice
1 tbspchopped mint
1 tsporegano
- 200 g (7 oz) cooked chickpeas
- 1/2 cucumber
- 100 g (3½ oz) cherry tomatoes
- 60 g (2 oz) feta
- 1/4 red onion
- 10 black olives
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped mint
- 1 tsp oregano
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the chickpeas in a colander and drain well.
- Quarter the cucumber lengthwise, then dice into 1 cm (½ in) pieces, skin on.
- Halve the cherry tomatoes. Slice the red onion very thinly (soak it in cold water for 5 minutes to mellow it).
- Roughly chop the olives.
- In a medium bowl, mix the chickpeas, cucumber, tomatoes, onion and olives.
- Make the dressing: whisk the lemon juice, salt, pepper and dried oregano, then whisk in the olive oil.
- Crumble the feta over the top in large pieces.
- Drizzle with the dressing, sprinkle with chopped mint and toss gently just before serving cold.
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