Go Back
Amanda McInerney of www.lambsearsandhoney.com

Lemon Chick Pea, Feta & Cucumber Salad

I used the creamy style of feta, but if you can't get that try grating a harder feta over the salad before adding the oil - it will still be delicious and creamy. This recipe makes a large bowl of salad, perfect for sharing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course: Salad
Ingredients Method

Ingredients
  

  • 4 cups cooked or canned chick peas (garbanzos)
  • 1 large continental cucumber
  • 3 spring onions
  • 220 gms feta cubed & crumbled if the creamy variety, grated if the harder variety
  • 1/4 cup finely chopped fresh mint
  • finely grated zest of 2 lemons
  • juice of 2 lemons
  • 50 mls extra virgin olive oil
  • sea salt

Method
 

  1. Finely chop the spring onions, cut the cucumbers into quarters lengthways, remove seeds and finely slice or dice.
  2. Combine in a large dish with the chick peas.
  3. Add the feta, mint and lemon zest and toss together.
  4. Add the lemon juice, olive oil and a good pinch of sea salt and combine well.
  5. Cover and refrigerate for an hour before serving.

Tried this recipe?

Let us know how it was!