Greek chickpea salad with feta
A Greek lunch for the galley that copes with rough seas, about 15 min hands-on.
- Lunch
- Greek
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Canned chickpeas480 g (120 g)
- Feta (in brine)160 g (40 g)
- Cucumber280 g (≈ 1 cucumber) (70 g)
- Tomato (firm ripe)280 g (≈ 2.5 tomatos) (70 g (≈ 0.5 tomato))
- Red onion80 g (≈ 0.5 onion) (20 g)
- Olives (jar)60 g (15 g)
- Extra-virgin olive oil32 g (8 g)
- Dried oregano2 g (0.5 g)
Method
- Rinse chickpeas.
- Chop vegetables.
- Toss everything with oil, oregano and crumbled feta.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Milk / lactose — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 392
- protein
- 16 g
- fat
- 21 g
- carbs
- 37 g
- sugar
- 9 g
- fibre
- 10 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes