Recipe
Warm salad of roasted chickpeas, feta, tomatoes and cucumber
A colorful and nourishing salad, perfect for a light and balanced meal. Roasted chickpeas add crunch, while feta adds a creamy, savory touch.
5 min
Preparation
10 min
Cooking
Ingredients
Onions
1 pièce(s)
Paprika
4 c. à café
Potatoes
8 c. à soupe
Salt
1 c. à café
Pepper
1 c. à café
Feta
200 g
Chickpeas
800 g
Cherry tomatoes
500 g
Cucumber
300 g
Mustard
1 c. à café
Jus de citron
30 ml
Preparation steps
1
Roast the chickpeas in a hot pan with a drizzle of oil for 8-10 minutes, then add the paprika, salt and pepper.
2
Cut the cucumber, tomatoes and possibly a little red onion.
3
Mix the oil with the lemon juice and mustard, add a little salt and pepper.
4
Add the vegetables and crumbled feta to the warm chickpeas and drizzle with the sauce before mixing.