Artichoke, chickpea & feta salad

• cucumber↗1

  peeled and cut into 1cm dice

• cherry tomatoes↗250g g

  halved

• sundried tomatoes in oil↗75g g

  (drained weight), halved and finely chopped, plus 2 tbsp of the oil

• red wine vinegar↗1 tbsp tbsp
• artichoke hearts in brine240g g

  (drained weight), quartered

• guindilla chilli peppers↗50g g

  (drained weight), roughly chopped

• parsley leaves↗10g g

  roughly chopped

• cooked chickpeas↗660g jar g

  drained

• Little Gem lettuce↗1

  roughly chopped

• feta↗200g g

  cut into 1-2cm cubes

• extra virgin olive oil↗

  to drizzle

Step-by-step instructions

1. 1

   Combine the chopped cucumber and tomatoes in a large mixing bowl, add a big pinch of salt and set aside for a couple of minutes.

2. 2

   Scrape the sundried tomatoes into the bowl and add 2 tbsp flavoured oil from the jar, plus the vinegar, artichokes, chilli and parsley. Mix well.

3. 3

   Add the chickpeas, lettuce and half the feta and mix again. Season to taste. Add more salt, vinegar or a touch more parsley, if you like.

4. 4

   Tip onto a serving platter or plates, top with the remaining feta and drizzle over some extra virgin olive oil, if you like.