Chickpea & Cucumber Salad - cooking recipe

Ingredients

2 (400 g) cans chickpeas, rinsed, drained
2 lebanese cucumbers, halved lengthways, thinly sliced
1 red onion, halved, finely chopped
1/2 cup firmly packed roughly chopped fresh mint leaves
180 g natural yoghurt
1 tablespoon extra virgin olive oil
1 tablespoon tahini paste
salt & freshly ground black pepper

Preparation

Combine the chickpeas, cucumber, onion and mint in a large bowl.
Combine the yoghurt, oil and tahini in a small bowl. Add yoghurt mixture to the chickpea mixture and stir with a large metal spoon until combined. Taste and season with salt and pepper.