Canned cucumber and chicken white bean salad

4 servings
1 hour

If desired, this salad can be prepared from the evening and kept in the refrigerator under the lid to enjoy its rich taste in the morning. This boiled white bean salad can also be made. It must be soaked in water overnight, and then boiled according to the instructions on the package until ready (usually it takes 1 to
1. 5 hours). Then tip the beans into a colander and let drain the water.

How do you make a salad with white beans, canned cucumber and chicken? For this recipe, you need a seasoning called zaatar - a mixture of fried sesame seeds with dried herbs and salt. This seasoning is not available everywhere, but it is completely easy to cook at home. First, dry the sesame seeds in a dry frying pan until golden.

Mix together the sesame, sumac, dried herbs (thyme, oregano) and salt. Grind the resulting mixture in a mortar with a pestle or grind for a few seconds in a grinder. You get a fragrant sour-salty spice mixture.

Now make the main ingredients for the salad. Drain the liquid with white canned beans, dry the beans. Remove the zest from the lemon and squeeze out the juice.

Pre-boil the chicken fillet in salted water and cut into small pieces.

Wash vegetables and greens, dry. Halve the cherry tomatoes.

Cut the cucumber into cubes or quarters. The skin, if it is not rough, not damaged and not bitter, does not need to be cut.

Chop parsley, mint and spring onions. At the same time, first tear the mint from the twigs so that only delicate leaves remain. If you don't have mint, fresh basil will be the perfect replacement.

In a bowl, combine the white beans, chicken fillet, cucumbers, cherry tomatoes and crushed greens.

Add olive oil, lemon juice, zest and 1 tbsp. l zaatar. Salt, pepper and season with ground chilli, if desired. I did not additionally salt or pepper the salad - for my taste, za'atar turned out to be enough (spicy sumac to taste). If you do not have the opportunity to cook/buy za'atar, you can simply sprinkle the salad with proval herbs, salt and pepper.

Gently mix everything and let the salad brew for 30 minutes.

Add the crumbled feta to the table before serving. Enjoy your meal!