Ingredients

• about 250 g drained cooked chickpeas (ready-made canned or cooked yourself - recipe)
• 1 greenhouse cucumber
• 200 g feta or salad cheese
• 1/2 red onion
• 2 tablespoons extra virgin olive oil
• 2 teaspoons lemon juice
• 2 tablespoons parsley
• 2 tablespoons mint (can be omitted)

Preparation

1. Drain the chickpeas, peel and dice the cucumber, place both together in a salad bowl.
2. Add crumbled feta and finely chopped red onion.
3. Pour in olive oil, lemon juice, chopped parsley and mint.
4. Season with pepper and salt if needed (depending on how salty the feta is) and mix.