Chickpea salad with tomato, basil and feta cheese
Serves 1 hungry or 2 normal people

This salad is low fat, high protein, high fibre, quick to make and delicious.  What more could you ask for?


1 x 400g tin of chickpeas in water
1 medium tomato
a small handful of fresh basil leaves
about 75g feta cheese, crumbled
extra virgin olive oil
salt and freshly ground black pepper


Drain the chickpeas and decant into a bowl.  Wash and dice the tomato. Rinse the basil leaves and cut up into thin strips.  Mix the tomato and basil into the chickpeas, then crumble the feta into the bowl and mix again.  Season with salt and pepper, then add 1-2 tablespoons of olive oil and serve immediately.