This is a hearty and flavourful salad that I love to make in bulk add to meals throughout the week. Not only is this packed full of fibre, antioxidants, and healthy fats, but the chickpeas are rich in plant proteins so this salad can also function as a main meal in itself.

Serves: 4 | Time: 5-10 minutes

Ingredients:

10 cherry tomatoes
1 yellow capsicum evenly chopped
1 can low salt chickpeas 
60g feta cheese
1/2 cup chopped flat-leaf parsley
3 sprigs chopped fresh dill

Dressing:

2 Tbsp extra virgin olive oil
1 Tbsp honey
1 Tbsp apple cider vinegar
Pinch salt and pepper 
1 tsp dries oregano 

Method:

• Rinse the chickpeas and dry with a towel

• Combine the chickpeas with the vegetables, herbs, and crumbled feta

• In a small jar, add all the dressing ingredients and shake thoroughly before dressing and tossing the salad.

• Enjoy!

Notes:

• This will last for up to 5 days in the fridge. Store in an airtight container.

• Leave out the cheese for a vegan version