¼ cucumber, halved lengthways and sliced diagonally
a small bunch flat-leaf parsley, roughly chopped
100g feta cheese, crumbled
a small handful basil leaves, roughly chopped
2 tbsp red wine vinegar
extra-virgin olive oil
Put the chickpeas, onion, cucumber, parsley, feta and basil in a large bowl and toss well to combine. Mix the red wine vinegar and 3 tbsp extra-virgin olive oil together and season well. Pour over the salad and toss.