Ingredients

• A cup of chickpeas
• 1 ripe tomato
• 4 leaves of fresh basil or mint (both match this salad perfectly)
• A slice, hand palm size of feta cheese
• 1 red bell pepper
• Salt and pepper
• Extra virgin olive oil or just better quality olive oil.

Prep Instructions

1. You can either use the chickpeas from a can or which I always do prepare your own. Just soak it in water best overnight and later cook in slightly salted water for 30 minutes.

2. Slice tomato and bell pepper and chop basil or mint leaves.

3. When the chickpeas has cooled down add chopped tomato, bell pepper, basil or mint (depending on what you picked) and crashed feta cheese. Mix well but carefully all ingredients.

4. Add salt and pepper to taste. Optionally you can add a few red hot pepper flakes if you want a bit more spiciness.

5. Sprinkle with olive oil.

Nutrition Facts & Tips

This salad keeps very well overnight in a fridge. Chickpeas hold together all the ingredients well. And it tastes great cooled overnight in a fridge. This is the salad I have very often in the summer. The mint and spiciness cools me down perfectly on a hot summer day. Plus it does not make you full and bloated. Serves as a perfect mini meal to take into the office.