Cherry & Dennis Helper Habitat
Greek Chickpea, Cucumber and Feta Salad
希臘鷹嘴豆青瓜菲達芝士沙律
Recipe overview
This Greek chickpea salad combines crisp cucumber, tomato, feta and black olives with a lemon-oregano dressing. It is a no-cook meal or side ready in 25 minutes.
01
Ingredients
Main ingredients
- 400 g chickpeas
- 2 piece cucumbers
- 3 piece tomato
- 1 piece onion
- 150 g feta cheese
- 80 g black olives
Garnish
- 3 tbsp parsley
Sauce
- 1 piece lemons
- 3 tbsp cooking oil
- 1 tsp dried oregano
Seasoning
- 1 tsp salt
- 1 tsp Black pepper
02
Tools
- knife
- cutting board
- colander
- mixing bowl
- small bowl
- whisk
- measuring spoons
- serving bowl
03
Steps
Step 1
Rinse chickpeas
Rinse the chickpeas in a colander and drain well.
Step 2
Cut cucumbers
Cut the cucumbers into bite-size half-moons.
Step 3
Cut tomatoes
Cut the tomatoes into wedges and keep their juices.
Step 4
Slice onion
Slice the onion into very thin half-moons.
Step 5
Cube feta
Cut the feta into neat 2 cm cubes.
Step 6
Chop parsley
Wash, dry and finely chop the parsley.
Step 7
Juice lemon
Squeeze the lemon into a small bowl and remove seeds.
Step 8
Whisk dressing
Whisk lemon juice, oil, oregano, salt and pepper.
Step 9
Combine vegetables
Place chickpeas, cucumber, tomato and onion in a large bowl.
Step 10
Add olives and dressing
Add black olives and dressing, then toss gently.
Step 11
Fold feta and parsley
Gently fold in the feta and parsley.
Step 12
Rest and serve
Rest five minutes for flavours to combine, taste and serve.
Common mistakes
- Starting the heat before mise en place is complete can cause uneven doneness.
- Using the wrong heat or ignoring the stated time can spoil the sauce, meat or vegetable texture.
- Using unwashed tools for raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
