Griechischer Salat mit Kichererbsen, Ei und Feta

Zubereitung

1. Boil the eggs for 9 minutes, cool in cold water and peel.
2. Cut the tomatoes and cucumber into chunks and halve the olives.
3. Toss them with the chickpeas, olive oil, oregano and salt.
4. Top with the quartered eggs and the crumbled feta.