Mediterranean salad

Name: Mediterranean salad
Total time: 10 min
Yield: 1
Ingredients: 5 tablespoon lemon juice; 5 tablespoon olive oil; 2 tablespoon tomato ketchup; 1 tin can chickpea; 25 zucchini; 25 yellow bell pepper; 4 cherryto; 1 tablespoon parsley; 6 leaf mini romaine; 3 black olives without pit; 50 gram feta

Ingredients

5 tablespoon lemon juice
5 tablespoon olive oil
2 tablespoon tomato ketchup
1 tin can chickpea
25 zucchini
25 yellow bell pepper

4 cherryto
1 tablespoon parsley
6 leaf mini romaine
3 black olives without pit
50 gram feta

Directions

Can the evening before: Beat in the lockable bowl a dressing of lemon juice, olive oil, tomato ketchup, some salt and freshly ground pepper.
Put the chickpeas, zucchini, peppers, cherry and parsley through them.
Put the bowl covered in the refrigerator.
Just before departure: Push the lettuce leaves on the side between the bowl and the salad. Divide the olives and feta over the salad.
Close with the lid. Take the bowl with salad cooled.