Two-Bean Cucumber Salad with Feta & Herbs

Ingredients

• 2 cups (340 g) canned chickpeas, rinsed
• 4 cucumbers (400 g)
• 2 cups (300 g) cherry tomatoes
• 1 red onion (100 g)
• 2 1/2 cups (440 g) canned cannellini beans, rinsed
• 1/2 cup (120 ml) lemon juice
• 4 tbsp (60 ml) olive oil
• 2 oz (60 g) feta cheese
• 2 cups (60 g) chopped fresh parsley
• 1/2 cup (64 g) pumpkin seeds
• 1 tsp (2 g) black pepper

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Cut the cucumber, tomatoes and red onion into dice the size of a chickpea; the point of this salad is that every forkful is the same.
2. Fold the beans and chickpeas through with the lemon juice, oil and pepper and leave 20 minutes.
3. Crumble the feta over, fold the parsley through and finish with the pumpkin seeds, toasted in a dry pan.