Chickpea, cucumber and dill salad recipe
A deliciously filling salad, with a touch of zesty lemon and olive oil.
1 can of organic chickpeas, rinsed and drained
2 Lebanese cucumbers, halved and sliced.
2-3 stems of fresh dill, chopped
Juice of ½ lemon
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1. Add all dressing ingredients in a jar and shake to combine well.
2. Combine chickpeas and cucumber in a mixing bowl, add dressing ingredients and dill and stir through.
3. Serve immediately or serve chilled.