Prepare the vegetables: Wash and clean the cucumber, cut into quarters lengthwise and then into 1 cm wide slices. Wash and clean the pepper and cut into fine rings. Wash, dry and halve the tomatoes. Peel the onion, cut in half and then slice into fine half-rings. Drain off the chickpeas in a sieve, rinse, and allow to dry. Drain off the green peppers in a sieve and chop into rough pieces. Drain off the olives in a sieve.
Marinade the chickpeas: Place the olive oil in a bowl with the oregano and salt and mix together thoroughly. Add the drained (brown) chickpeas, fold in, and leave to marinade.
Mix the vegetables, and serve with the yoghurt and chickpeas: Place the cucumber slices, red pepper and onion rings, tomato halves, green peppers and olives in a bowl and mix gently, before plating up. Stir the Greek-style sheep’s yoghurt until smooth and drizzle over the salad, using a teaspoon. Arrange the chickpeas on top and serve the salad.
Chef’s tip: If you don’t like sheep’s yoghurt, you can use Alnatura Greek-style regular yoghurt instead.