INGREDIENTS
4 cups
Chick peas, cooked (or canned)
1
Continental cucumber, large
2
Lemons, zest of
2
Lemons, juice of
1/4 cup
Mint, fresh
3
Spring onions
1
Sea salt
50 milliliters
Olive oil, extra virgin
220 g
Ms feta (cubed & crumbled if the creamy variety, grated if the harder variety)