COOK OR CREATE
8 Lebanese cucumbers, diced into chunks
1 punnet Cherry Burst cherry tomatoes, halved
1 cup chickpeas (rinsed)
1/2 cup crumbled feta cheese
1/4 cup finely sliced red onion
1 tbs chopped fresh dill
1 tbs chopped fresh parsley
1 tbs chopped fresh mint
2 tbs fresh lemon juice
2 ttbs olive oil
Sea salt, to taste
Place the diced cucumbers, the cherry tomatoes, the chickpeas, the red onion, 1/4 cup of the feta cheese, half of the dill, half of the parsley and half of the mint into a large bowl; add the lemon juice and the olive oil, along with a couple of good pinches of sea salt, and gently toss together to combine.
Spoon the salad out onto a serving platter or into a salad bowl, and sprinkle over top the remaining 1/4 cup of feta cheese and the remaining herbs, and serve.