Ingredients
- 2 x 400g tins chickpeas, drained
- 1 large cucumber, diced
- Large bunch fresh dill, chopped
- 4 spring onions, sliced
- Dressing: 4 tbsp Greek yogurt, juice of 1 lemon, 1 garlic clove grated, 1 tbsp olive oil, salt, pepper
Method
- Whisk dressing.
- Toss chickpeas, cucumber, dill and spring onion with dressing.
- Refrigerate 20 min before serving for best flavour.