Summer salad
This fresh salad is perfect for warm days. The combination of chickpeas and feta makes it nutritious and filling, while the mango, lime, and mint give it a bright, refreshing summer flavor.
Ingredients
- 150 g cooked quinoa, buckwheat, rice, or whole wheat couscous
- 125 g chickpeas, rinsed and drained (from a glass jar)
- 1 mango, diced
- 1 cucumber, diced
- 150 g cherry tomatoes, halved
- 75 g feta cheese (goat's or sheep's milk)
- 1 handful of arugula (rocket) or lamb's lettuce
- 1 handful of fresh mint, finely chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- Black pepper and, if desired, a pinch of salt
- Optional: red paprika, onion, avocado or pumpkin seeds
Preparation
* Cook the grains according to the instructions on the package.
* Drain and let them cool slightly.
* Place the chickpeas, mango, cucumber, cherry tomatoes, and arugula (rocket) or lamb's lettuce in a large bowl.
* Add the cooked couscous (or other cooked grain) and gently toss everything together.
* Crumble the feta over the salad.
* Mix the lime juice with the olive oil, black pepper, and, if desired, a pinch of salt.
* Pour the dressing over the salad.
* Add the fresh mint last.
* Serve immediately or store covered in the refrigerator.
Back to overview
