Greek shepherds' lunch

(14 ratings)
Greek salad
Greek salad
  • Serves: 4

  • Cooking time:

Woman's Weekly recipe Evoke holiday memories and make a tasty Greek salad with chick peas, feta cheese, olives and sweet cherry tomatoes.


  • 410g can chickpeas, rinsed and drained
  • ½ cucumber, deseeded and diced
  • 1 small green pepper, deseeded and diced
  • 12 yellow or red cherry tomatoes, halved
  • 16 pitted black olives, halved
  • 200g pack feta cheese, diced
  • Small handful of flat-leaf parsley

For the dressing:

  • 3tbsp extra virgin olive oil
  • 1tbsp lemon juice
  • Salt and ground black pepper

The salad will keep for a day in the fridge without the feta cheese mixed in.


  1. Gently mix the chickpeas, cucumber, green pepper and tomatoes in a bowl. 2. Mix in the olives, feta cheese and parsley. 3. Whisk the dressing ingredients together, toss into the salad then serve.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 340(kcal)
  • Fat 24.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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