A small Greek-style chickpea salad

This Greek-style salad borrows a familiar combination of cucumber, tomato, olives and feta, then adds chickpeas to make a more substantial bowl. It is an adaptation for a small household rather than a claim to a single traditional recipe.

Use canned chickpeas that are ready for this kind of preparation according to their label. Drain and rinse them, then let excess water run off so the dressing is not diluted. Wash the fresh vegetables appropriately and use a clean board and knife.

Keep the dressing modest

Tomatoes release juice after cutting, and feta and olives bring salt of their own. Begin with a small amount of dressing, toss and taste before adding more. A heavy pour can leave the vegetables sitting in liquid rather than lightly coated.

Cut the cucumber and tomato into pieces that are comfortable to eat with the chickpeas. Thinly sliced onion is optional; if you dislike its strength, use less or leave it out instead of making the salad depend on it.

Serve with bread if you want a larger meal. For a packed lunch, keep the salad properly chilled in an insulated bag with adequate cold sources and refrigerate on arrival when possible. Cheese, prepared vegetables and cooked beans should not be treated as shelf-stable because the dish is served cold.

For preparation ahead, keep the dressing separate and combine close to eating for a firmer texture. Refrigerate promptly and follow the shortest relevant storage guidance for the ingredients. Make a quantity you expect to finish rather than keeping a large bowl while the vegetables steadily soften.