INGREDIENTS- 2 1/4 cups cucumbers, partially peeled and sliced
- 1 cup diced tomato
- 1/4 cup diced red onion
- 2 tablespoons freshly squeezed lemon juice
- 1/2 tablespoon minced fresh parsley
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt and 1/2 teaspoon pepper
- 320g canned chickpeas, rinsed and drained
- 1/3 cup olives
INSTRUCTIONS
- Place all salad ingredients into a large bowl and toss to combine.
- Set to marinate in the refrigerator for 1 hour, before serving.
