Greek Salad with Hummus
20 min
Veggie
22937
For 2 Portions
260 g
chickpeas
200 g
cherry tomato
100 g
Kalamata olive, pitted
60 g
tahini
60 g
feta cheese
40 g
pepper, pickled
6 g
parsley, fresh
2
lemon
2
red onion
1/2
cucumber
2 tbsp
olive oil
2/3 tsp
cumin, ground
salt
pepper

1. All set?

2. Halve and juice lemon.

3. Drain chickpeas and reserve liquid.


