Quick recipe finder Chickpea and cucumber salad
This salad will really cut through the fat of rich dishes, such as roast lamb, perfectly.
By Freddy Bird
Ingredients
- 1 x 400g/14oz tin chickpeas
- 1 cucumber, seeds removed, chopped into 1cm/½in cubes
- 1 bunch coriander, leaves picked
- 1 bunch parsley, leaves picked
- 1 green chilli, finely chopped
- 1 red onion, finely chopped
- lemon juice, to taste
- salt and pepper
Method
Drain and rinse the chickpeas and place in a bowl. Add the cucumber, herbs, chilli and red onion.
Gently toss to combine. Season with lemon juice, salt and pepper, to taste.
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