Summary

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

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Instructions

1. 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.
2. 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.
3. Before serving, fold in the mint leaves cut into strips and season again to taste.