Cucumber Salad



  • 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


  1. 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.

  2. 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.