Gold Medal saladGold medal salad

Leftover salad contributes to this tasty recipe.


  • One can of chickpeas
  • Any leftover salad, chopped eg celery, cucumber, tomatoes, spring onion
  • Olive oil
  • Dried or fresh oregano
  • Salt and pepper
  • Handful of olives (optional)
  • Squeeze of fresh lemon juice (optional)
  • Cubes of cheese/ham (optional)


  1. Drain the chickpeas and place into a bowl.
  2. Place all the chopped salad ingredients into the same bowl and mix well.
  3. Pour enough olive oil to coat the salad and then add a sprinkle of oregano, salt and pepper and a squeeze of lemon juice.
  4. Taste and add cubes of ham or cheese if required.
  5. Refrigerate until needed.

Recipe by athlete Kate Staples

See also

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