(6 to 8 portions)

  • 2 tins (400 g each) borlotti beans
  • 2 tins (400 g each) chickpeas
  • 1 onion, finely chopped
  • half a cucumber, cut into small cubes
  • 400 g feta
  • salt and freshly ground black pepper to taste
  • 3 cloves of garlic, crushed
  • 250 ml olive oil
  • about 80 ml lemon juice
  • 40 g watercress

Drain beans and chickpeas in a colander and rinse with cold water. Place beans, chickpeas, onion, cucumber and feta in a salad bowl and mix. Season with salt and eppper. Mix garlic, olive oil and lemon juice. Pour over beans and mix well. Add the watercress just before serving the salad.