Ingredients
- 1 piece Cucumber (peeled and cut into 1cm dice)
- 250 g Cherry tomatoes (halved)
- 75 g Sundried tomatoes in oil (drained, halved, finely chopped)
- 240 g Artichoke hearts (drained, quartered)
- 50 g Guindilla chilli peppers (drained, roughly chopped)
- 10 g Parsley (roughly chopped)
- 660 g Chickpeas (cooked) (jar, drained)
- 1 piece Little Gem lettuce (roughly chopped)
- 200 g Feta cheese (cut into 1-2cm cubes)
- 0 ml extra virgin olive oil (to drizzle)
Instructions
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Combine cucumber and cherry tomatoes in a large mixing bowl, season with a pinch of salt, and set aside for a few minutes.
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Add sundried tomatoes, 2 tbsp of the reserved oil, vinegar, artichokes, chilli, and parsley. Mix well.
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Add chickpeas, lettuce, and half of the feta. Mix again and adjust seasoning with salt, vinegar, or parsley as desired.
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Transfer to a serving platter, top with remaining feta, and drizzle with extra virgin olive oil before serving.
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