Chickpea Crunch Salad Bowl

• 150g chickpeas
• 1/3 cucumber
• 1 tomato
• 30g feta
• 1/2 pita toasted
• 2 tbsp Greek yogurt
• Lemon juice

1. 1

   Drain and rinse the chickpeas. Dice the cucumber and tomato.

2. 2

   Toast the pita in the toaster or a dry pan until crispy. Break into rough crouton-sized pieces.

3. 3

   Combine the chickpeas, cucumber, tomato, and feta in a bowl.

4. 4

   Mix the Greek yogurt with a good squeeze of lemon juice and a pinch of salt for the dressing.

5. 5

   Drizzle the dressing over the salad, toss gently, and top with the crispy pita pieces.