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.
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
Instructions
- Finely chop the spring onions, cut the cucumbers into quarters lengthways, remove seeds and finely slice or dice.
- Combine in a large dish with the chick peas.
- Add the feta, mint and lemon zest and toss together.
- Add the lemon juice, olive oil and a good pinch of sea salt and combine well.
- Cover and refrigerate for an hour before serving.
Tried this recipe?Let us know how it was!