Chickpea & Cucumber Salad |
|
 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
|
From .au 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:
1. Combine the chickpeas, cucumber, onion and mint in a large bowl.
2. Combine 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.
|
|