Cans are usually pretty handy at home or on the go; there is no need to go to a store and they are quick to prepare. This chickpea salad is a great example of the usefulness of cans. Just open a can and mix it with other ingredients available at home.
There are multiple recipes of salads with this legume: here is one of them with bell pepper, olives and fresh cilantro.
Chickpea (Garbanzo Beans) salad with bell pepper
This salad can by served immediately or chilled for few hours to get all of its flavors.
Combine all veggies in a bowl. Season to taste with salt and freshly ground pepper. Drizzle with freshly pressed lemon juice and olive oil. Toss gently.
This fantastic watermelon salad with cucumbers, feta cheese and onion is perfect for spring and summer. Sweet, savory and delicious salad or side dish will look gorgeous for your next BBQ party.
Watermelon and Cucumber salad with Feta
The feta cheese is already salty, no need to add salt. Only pepper needs to be added, preferably freshly ground pepper.
Make sure to leave the salad in the refrigerator long enough before serving.
In a large bowl, gently toss all cut ingredients, drizzle with lemon juice and season with pepper. Cover and refrigerate for about 1 hour before serving.
This Greek salad is one of my favorite things. No matter how much I make, it seems to always disappear.
Cut the tomatoes in quarters.
Slice the cucumbers in half long ways (remove seeds if desired) and cut 1/4 inch slices, starting at one end, so that you end up with bunch of half moon shapes or the letter "C".
Remove the core and seeds from the bell pepper and cut into strips.
Peel the onion and cut into perfectly thin slices.
Combine the tomatoes, cucumber, onion, bell pepper and olives in a bowl. Season with salt, pepper and dry oregano. Mix.
Top it with sliced feta cheese. Squeeze the lemon on salad and drizzle with olive oil.
If you like to serve your Greek Salad in individual cups, you can cut the vegetables into small cubes.