Greek Dense Bean Salad with Chicken & Feta

Ingredients

• 2/3 cup (120 g) cannellini beans, rinsed
• 1/4 (25 g) red onion
• 1 tbsp (15 ml) lemon juice
• 4 oz (110 g) cooked chicken breast, shredded
• 1/2 cup (90 g) chickpeas, rinsed
• 1/2 cup (80 g) cherry tomatoes
• 1/4 (80 g) cucumber
• 2 tsp (10 ml) extra-virgin olive oil
• 1 1/2 tbsp (6 g) parsley and dill, chopped
• 2 1/2 tbsp (25 g) feta, crumbled

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Method

1. Crush a quarter of the beans against the side of the bowl with a fork.
2. Slice the onion as thin as you can and let it sit in the lemon juice for five minutes. Raw onion in a salad you keep two days only gets louder.
3. Fold in the chicken, chickpeas, tomatoes and cucumber with the oil and herbs, crumble the feta over last, and leave it twenty minutes in the fridge before you eat it.