for 2 person

Raita

1 tin	chickpeas (approx. 210 g), rinsed and drained
150 g	cucumbers, coarsely grated
150 g	plain greek yoghurt
½	garlic clove, finely chopped
2 sprig	peppermint, finely chopped
¼ tsp	salt
a little	pepper

To serve

1 tbsp	olive oil
1 sprig	peppermint, leaves torn off

How it's done

Raita

Set aside 2 tbsp of chickpeas. In a bowl, mix the cucumber with all the other ingredients up to and including the pepper.

To serve

Serve the raita on a platter. Top with the reserved chickpeas, drizzle with olive oil, garnish with the peppermint leaves.

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