Summary
| Prep Time | 15 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g chickpeas, cooked
- 200 g cucumber (s), oranic
- 200 g tomato (s)
- 2 spring onion (s)
- 100 g sheep cheese
- 1 clove garlic
- 0.5 ½ lemon (s), organic
- 40 ml vegetable stock
- salt and pepper
- 1 pinch (s) sugar
- 3 tablespoon extra virgin olive oil
- 12 mint leaves
Print Recipe
Pin Recipe Instructions
- Halve the cucumber lengthways and scrape out the seeds with a spoon. Cut the cucumber halves into bite-sized pieces. Remove the stem and seeds from the tomatoes, dice the pulp. Clean the spring onions, rinse and cut into slices. Dice the sheep`s cheese and place in a bowl with the chickpeas and vegetables.
- Pull down the lemon zest in zest and squeeze the lemon. Mix the juice with crushed garlic, salt, pepper, sugar, zest, broth and olive oil to a marinade and pour over the prepared ingredients. Mix everything well and let it steep for about half an hour.
- Before serving, fold in the mint leaves cut into strips and season again to taste.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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