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Le Chaudron recipe
Salade de pois chiches, concombre et féta
Chickpea, cucumber and feta salad
⏱ 15 minServes 4Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)cooked chickpeas
1cucumber
150 g (5 oz)feta
10cherry tomatoes
2 tbspolive oil
1lemon
a few mint leaves
- 400 g (14 oz) cooked chickpeas
- 1 cucumber
- 150 g (5 oz) feta
- 10 cherry tomatoes
- 2 tbsp olive oil
- 1 lemon
- a few mint leaves
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Drain and rinse the cooked chickpeas well and put them in a large bowl.
- Dice the cucumber and halve the cherry tomatoes, then add to the chickpeas.
- Crumble the feta coarsely and add it to the bowl.
- Make a dressing with the olive oil, lemon juice, salt and pepper, no added sugar.
- Pour the dressing over the salad and toss gently to coat.
- Sprinkle with shredded mint and chill 15 min before serving cold.
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