SHOPPING LIST: Greek-Style Chickpea and Feta Salad (1 portion)
Meal Plan 1, Saturday lunch

[ ] 1 tin chickpeas in water (400 g). You need half, about 120 g drained
[ ] 1 cucumber (you need about 100 g; may be left from Wednesday)
[ ] 1 small punnet cherry tomatoes (you need 100 g)
[ ] 1 small red onion (you need a quarter)
[ ] 1 small block feta cheese (you need 40 g)
[ ] 1 lemon (you need half)
[ ] Dried oregano (1/2 tsp)
[ ] Olive oil (1 tbsp)
[ ] Black pepper

Cupboard check: olive oil, oregano and pepper are probably already at home.
Leftovers: half a tin of chickpeas (fridge, use within 2 days). They can go into Sunday's roast vegetables.