This is a super-power salad, versatile, fresh, healthy and filling. Enjoy as a vegetarian main dish or a side dish with meats or fish.

Preparation time: 20 min (excluding chickpea cooking)

What you need:

14oz (400g) chickpeas, rinsed and drained – use a can or cook dried chickpeas (best well in advance as it is time consuming)

7oz (200g) grape or cherry tomatoes, halved

½ cup (30g) parsley, chopped

3 green onions, thinly sliced

a handful of arugula

4oz (100g) feta cheese

DRESSING

3 tablespoons olive oil

2 tablespoons white balsamic vinegar

½ teaspoon dried oregano

Salt & pepper to taste (use fresh pepper)

How to do it:

Take a large salad bowl and add chickpeas, tomatoes, parsley, green onion and arugula. Mix carefully.

For the dressing, combine all ingredients and season with salt and pepper, adjust to your taste.

Pour the dressing over the chickpea mixture; toss to evenly coat.

Add the feta cheese on top

Serve immediately.

Enjoy!

Note: You can keep the salad for 2-3 days in the fridge.