Buy all ingredients right below the recipe
Ingredients
- 240 g canned chickpeas
- 1 medium red onion
- 1 small cucumber
- 2 large tomatoes
- 50 g pitted green olives
- 100 g cow's telemea cheese
- 2 tablespoons lemon juice
- ½ teaspoon dried oregano
- 3 tablespoons extra virgin olive oil
- ½ teaspoon Dijon mustard
- 1 pinch fine iodized table salt
- 1 pinch ground black pepper
- 1 teaspoon still water
Instructions
- 1Prepare the salad ingredients: drain and rinse the canned chickpeas, peel the onion and cut it into thin slices, and cut the cucumber and tomatoes into small cubes of approximately 0.5 cm.
- 2In a large bowl, add the rinsed chickpeas, sliced onion, cucumber and tomato cubes, whole olives, and finally, crumble the telemea cheese on top.
- 3Prepare the dressing: in a small jar with a lid, mix the olive oil, dried oregano, lemon juice, a teaspoon of water, Dijon mustard, salt, and pepper. Close the jar and shake it well until the mixture is homogeneous.
- 4Pour the dressing over the ingredients in the bowl, mix everything well, and serve the salad immediately.
- 5Optionally, you can garnish the salad with a little freshly ground black pepper before serving.
Sezamo
We've gathered our favorite recipes for you, from desserts to dishes from all over the world, as well as much-loved classics. We love them all!