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Prep time: 10 mins
Cook time: 0 mins
Total time: 10 mins

This recipe serves 8 people as a side.



1 continental cucumber, chopped
2 punnets cherry tomatoes, quartered
200g Greek feta
½ cup parsley, chopped
½ red onion, thinly sliced
1 cup of cooked chickpeas, drained well
1 tbsp balsamic vinegar or balsamic glaze
1 tbsp olive oil
1 pinch salt
1 pinch black pepper



1. Add all ingredients in a large serving bowl. Keep feta in a wedge.

2. To serve season with salt & pepper, break up the feta and toss ingredients with balsamic vinegar (and/or balsamic glaze) and extra virgin olive oil.


Find more fabulous recipes, health advice and more on Lyndi’s website.


Share your favourite salad creations with us on Instagram with #myTWC.



About The Author

Lyndi Cohen

Lyndi Cohen is best known as The Nude Nutritionist. After a decade of yo-yo dieting and hating her body, Lyndi finally realised that life too short to obsess over calories and punish yourself with exercise. Lyndi quit dieting, learned to stop emotional eating. While she ended up losing 20kg, the real benefit was that she was no longer controlled by food. Today, Lyndi is an advocate for positive body image and eating healthily, without restricting, becoming obsessive or screwing with your mental health to lose a few kilos. She is a regular on Channel 9's TODAY show, quoted frequently by the media and is now an author of her first book, The Nude Nutritionist which is available worldwide.

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