1 can chickpeas 1⁄4 cup chopped red onion 8-12 cherry tomatoes - halved ½ an English cucumber - quartered lengthwise and sliced 1⁄2 Green, red or yellow pepper cut into thin strips ¼ teaspoon crushed garlic or garlic flakes 1⁄2 cup crumbled feta cheese 1 tablespoon. dhania (coriander) leaves - chopped 1 teaspoon.salt
Dressing: 3 tablespoon. olive oil 3 tablespoon. white vinegar 3 tablespoon. lime juice A pinch of jeera A pinch of origanum
Put chickpeas in a colander and rinse with cold water. Add to salad bowl with all other ingredients. Pour over salad dressing. Refrigerate salad for 2-3 hours or overnight. Stir before serving.