Recipe · Greek
Lemon Chickpea and Feta Power Salad
A crunchy chickpea, cucumber and tomato salad with feta, pumpkin seeds and a sharp lemon dressing. No cooking and it holds up in a lunchbox.
By Richard Branson ·
- Prep
- 15 min
- Cook
- —
- Total
- 15 min
- Makes
- 2 servings
- Difficulty
- Easy
This salad uses store-cupboard chickpeas and takes 15 minutes to put together. It actually improves after an hour in the fridge as the chickpeas soak up the dressing.
Is this salad filling enough for a training day?
Chickpeas, feta and pumpkin seeds give it 22 g of protein and plenty of fibre. On heavy training days, add a wholemeal pitta or a handful of cooked grains for more carbohydrate.
+How long does it keep?
+Can I make it vegan?
Ingredients
Makes 2 servings
For the salad
For the dressing
Equipment
Large bowl
Method
- 1
Make the dressing
Whisk the olive oil, lemon zest and juice, mustard, oregano and a good grind of pepper in a large bowl.
- 2
Soften the onion
Add the sliced onion to the dressing and leave for 5 minutes to take the edge off.
- 3
Combine
Add the chickpeas, cucumber and tomatoes and toss well.
- 4
Finish
Scatter over the feta, pumpkin seeds and herbs and serve.
Tip: Toast the pumpkin seeds in a dry pan for 2 minutes for extra crunch.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrate | 25 g |
| of which sugars | 6 g |
| Fat | 33 g |
| of which saturates | 10 g |
| Fibre | 9 g |
| Salt | 1.6 g |
Estimated from typical ingredient values. Brands and portion sizes will change the numbers.
Tips & swaps
- Use reduced-fat feta to cut the saturated fat.
- Add 100 g cooked quinoa per person for a more carbohydrate-heavy lunch.
Storage
Keeps 2 days in the fridge in a sealed container.
