Fast chickpea salad with feta

Name: Fast chickpea salad with feta
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (850 ml) Chick peas; 4 Tomatoes; 1 Pomegranate; 1 red onion; 5 Stem(s) Coriander and Dill; 3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp salt, pepper, sugar; 4 TABLESPOONS good olive oil; 200 g Feta cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Chick peas
4 Tomatoes
1 Pomegranate
1 red onion
5 Stem(s) Coriander and Dill
3 TABLESPOONS Balsamic vinegar
7-10 Tbsp salt, pepper, sugar
4 TABLESPOONS good olive oil
200 g Feta cheese

Directions

1
Rinse and drain the chickpeas. Wash the tomatoes, cut them into thin slices and possibly remove the seeds. Cut pomegranate in half, remove seeds from the fruit. Peel onion and cut into fine strips.
2
Wash the herbs, shake dry and pluck roughly.
3
Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in the oil. Mix the vinaigrette with the prepared salad ingredients and serve. Crumble the feta on top.