Recipe from Winter 2019 issue of True Natural Health – Autumn 2019 Seminar Lunch Recipes
6 Lebanese cucumbers
450 gm cooked chick peas
1 Spanish onion
Fresh basil leaves
Chop cucumbers and tomatoes. Slice onion finely. Chop basil and mint. Add all ingredients to salad bowl. Add dressing of lemon juice and small amount of veggie salt.