Chickpea Salad

If you’re roasting the chickpeas:Pat the chickpeas dry with a clean cloth, then add to a bowl with 1 tablespoon olive oil, the oregano, dried basil, and 0.5tsp salt and pepper. Mix together and then add the chickpeas to your air fryer and cook at 200C for 10 - 12 minutes until crispy. Alternatively, roast at 200C | 355F for 15 - 20 minutes.
400 g tin chickpeas, 1 tsp oregano, 1 tsp dried basil
If you’re not roasting the chickpeas: Simply add the drained and rinsed chickpeas to your mixing bowl along with the seasonings and olive oil and carry on with the recipe.
Meanwhile, finely dice the cucumber, green pepper, tomato, and red onion and add to a mixing bowl.
½ cucumber, 1 beef tomato, ½ red onion, ½ green pepper
Dice the parsley, dill, and cilantro and add it to the bowl, then squeeze over the lemon juice, remaining olive oil, and a little more salt and pepper (adjust to your own preferences!). Mix everything together.
10 g fresh dill, 10 g fresh parsley, 10 g cilantro, 2 tbsp extra virgin olive oil, 1 lemon, Salt and pepper to taste
Crumble in the feta and top with the crispy chickpeas. Taste, season if needed, and enjoy!
100 g feta