Chickpea & Cucumber Salad
8 ingredients
2 steps
Ingredients
- 2 (400 g) cans chickpeas, rinsed, drained
- 2 lebanese cucumbers, halved lengthways, thinly sliced
- 1 red onion, halved, finely chopped
- 1/2 cup firmly packed roughly chopped fresh mint leaves
- 180 g natural yoghurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon tahini paste
- salt & freshly ground black pepper
Directions
-
1Combine the chickpeas, cucumber, onion and mint in a large bowl.
-
2Combine the yoghurt, oil and tahini in a small bowl. Add yoghurt mixture to the chickpea mixture and stir with a large metal spoon until combined. Taste and season with salt and pepper.
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