Artichoke chickpea feta salad
Ingredients
- 1 cucumber peeled and cut into 1cm dice
- 250g cherry tomatoes halved
- 75g sundried tomatoes in oil (drained weight), halved and finely chopped, plus 2 tbsp of the oil
- 1 tbsp red wine vinegar
- 240g artichoke hearts in brine (drained weight), quartered
- 50g guindilla chilli peppers (drained weight), roughly chopped
- 10g parsley leaves roughly chopped
- 660g jar cooked chickpeas drained
- 1 Little Gem lettuce roughly chopped
- 200g feta cut into 1-2cm cubes
- extra virgin olive oil to drizzle
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