It’s so sizzling that an incredible want for freshness and lightness is felt. All this week we ate salads and chilly soups and I did not really feel like spending a lot time in entrance of the pc. Fairly often, in the summertime, I make a chickpea, cucumber and feta salad that I taste with sumac. This time this salad is slightly completely different, it’s a bit within the spirit of Lebanese tabbouleh with a pleasant bunch of chopped parsley. Very aromatic, recent and satisfying, this salad is full and makes a fast meal excellent for these sizzling days the place you lack power to cook dinner.
For 4 folks:
– 1 can of chickpeas (about 265 g drained weight)
– 1 giant cucumber or 2 small cucumbers
– 200 g of feta
– ½ parsley barrel
– 1 tablespoon of vinegar
– 3 tablespoons olive oil
– salt, pepper
(Ideally place the field of chickpeas within the fridge the day earlier than).
In a salad bowl, put together the dressing by mixing the vinegar, oil, salt and pepper.
Peel a squash, grate it and reduce it into small cubes.
Drain and rinse chickpeas.
Reduce the feta into small cubes.
Add the cucumber, chickpeas and feta to a salad bowl.
Peel a squash, grate it and squeeze the juice. Add it to the salad bowl and blend effectively.
Refrigerate till able to serve.
When serving, add the dressing and blend effectively.
Deal with your self!