Chickpea and Tomato Salad

Ingredients

• 14 oz chickpeas (canned; drained weight)
• 2 cucumbers
• 7 oz cherry tomatoes
• 4 sprigs Parsley
• 2 sprigs Mint
• 7 oz Greek yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 0.2 oz Ras el-Hanout (Arabic spice blend)
• Salt
• Pepper

Instructions

1. 1.

   Drain the chickpeas, rinse and drain well. Clean, wash, and lengthwise halve the cucumbers, remove the core and cut the halves into small cubes.

2. 2.

   Wash and halve the tomatoes. Wash the herbs, shake dry, pluck the leaves and cut them into very fine strips.

3. 3.

   Mix yogurt, lemon juice, olive oil and Ras el-Hanout with salt and pepper. Mix the cucumbers, tomatoes and chickpeas with a portion of the herbs.

4. 4.

   Arrange the chickpea and tomato salad on plates, sprinkle the remaining herbs over it and serve.