Creamy chickpea and cucumber salad

Packed with flavour, this salad is a breeze to prepare.

Combine chickpeas, cucumber, spring onions and mint in a large bowl.
Mix yoghurt and garlic together and season with salt and pepper. Fold through chickpea mixture. Cover and refrigerate until ready to serve.

Source

2 x 400g cans chickpeas, rinsed and drained

2 Lebanese cucumbers, halved and sliced

4 spring onions, sliced

1/2 cup mint leaves, chopped

1/2 cup Greek style plain yoghurt

1 small garlic clove, crushed

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