• ½ lemon, juiced
  • olive oil
  • 1 tsp cumin seeds
  • 1 small red chilli, seeded and diced
  • 400g tin chickpeas, rinsed and drained
  • ½ red onion, chopped
  • ¼ cucumber, diced
  • 6 baby plum tomatoes, halved
  • 50g feta, crumbled
  • a small bunch dill or flat-leaf parsley, chopped


  • STEP 1

    Whisk the lemon juice, 2 tbsp oil, cumin seeds and chilli with some seasoning in a large bowl. Lightly mash the chickpeas with a potato masher or the end of a rolling pin, and add them to the dressing bowl with the onion, cucumber and tomatoes, and leave to marinate for 5 minutes. Stir through the feta and herbs to serve.


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