Greek Chickpea Salad with Feta
A Greek salad with chickpeas: cucumber, cherry tomatoes, Kalamata olives, feta and dill, dressed with Fody Garden Herb Dressing. You only need a knife and a bowl, and the salad can be made the evening before for the next day’s lunch.
Tinned chickpeas are low FODMAP only in small portions. Some of their GOS (galacto-oligosaccharides) passes into the liquid in the tin, which is why you rinse them well. At around 40 g per serving, the amount is deliberately kept small. Our FODMAP list shows which pulses are suitable and in what form.
Method
- Rinse the chickpeas in a sieve under cold running water and drain well.
- Put the chickpeas, cucumber, tomatoes, olives, feta, spring onion greens and dill in a large bowl.
- Pour over the dressing and toss gently so the feta doesn’t fall apart. The feta and olives are already salty, so taste first, then season with salt and pepper.
- Serve straight away, or cover and chill for 30 minutes so the chickpeas absorb the dressing.
Tips
- To make it a main course, bulk the salad out with 200 g cooked quinoa or rice rather than adding more chickpeas.
- The salad keeps for a day in the fridge. The cucumber releases water as it stands, so give everything another stir before serving.
