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SERVES:
4-6 as a side

INGREDIENTS:

• 1 medium cucumber or 1/2 English cucumber


• 1/2 large red pepper (or more to taste)


• 1/8 red onion


• 1 15-ounce can chick peas


• 1/3 cup chopped fresh basil


• 1/4 cup chopped fresh mint


• Approx. 1/3 cup olive oil


• 3-4 Tbs red wine vinegar


• Red pepper flakes to taste


• Salt to taste

PROCEDURE:

Cut the cucumber in half lengthwise, scoop out the seeds and then cut both of those halves on a slight bias crosswise into 1/4-inch thick slices.

Put the sliced cucumbers into a mixing bowl and then cut 1 large red pepper in half, deseed one half, cut that half in half from top to bottom and cut each of those quarters crosswise into pieces a little bit thinner than the cucumber.

As far as the red onion goes, you're not going to need very much. Cut about 1/8 of an onion into a wedge and then lay it on a flat side and very thinly slice it crosswise from top to bottom.

Put all of those things into a mixing bowl and add as many well drained 15-ounce can of chick peas as you like and then add 1/3 cup chopped fresh basil, 1/4 cup chopped fresh mint, a pinch of red pepper flakes and salt to taste. Add extra virgin olive oil and a little splash of red wine vinegar and toss to combine.

HINTS:

It's good to let this marinate in the fridge for a couple of hours before serving. Add crumbled feta cheese to taste if you like.