Hello fellow wanderers! Greetings to passers by, in the form of this delicious summer afternoon salad! Don’t fret yet, this is not one of those salads that just claim to be tasty, only to shock you when you take the first bite. If eaten chilled, this bowl of yummy good health will leave you asking for more even after you’re full. What’s better yet is that it is so easy to make, there is virtually no cooking involved! Here’s how I make it;
A big bowl of cooked chickpeas (this means you have to soak about 2 hand-fulls in a bowl of water, overnight)
2 medium tomatoes finely chopped (de-seeded)
1 green bell pepper finely chopped (yellow’s good, too)
100 g Apetina Feta Cheese crumbled or finely chopped
Fresh basil leaves finely chopped (dry basil will do just fine, too)
Salt to taste
In a mixing bowl, take the soaked chickpeas after straining any excess water.
Add the tomatoes, bell pepper, basil, feta cheese and salt (careful how much salt you add, because feta is salty in itself).
Mix well, so that the feta is crumbled and distributed well, coating most of the chickpeas.
Refrigerate for at least half an hour, and then dig in, guilt-free (I say guilt free because 100 g feta cheese has only 264 calories, but lots of other nutrients – vitamins A, D, B6 and B12, calcium, protein, magnesium, iron and potassium).