Makes 6 portions
Preparation time: 45 minutes
Cooking time: 20 minutes

• 2 x 410g tins of chickpeas
• 80ml olive oil
• 1 red onion, finely chopped
• 2 large garlic cloves, finely chopped
• 250g baby Roma tomatoes, halved
• ½ cucumber, cut into small cubes
• large handful each of Italian parsley, coriander and mint, chopped

VINAIGRETTE

• 125ml olive oil
• 60ml white wine
• vinegar
• 5ml mustard
• 1 garlic clove,
• finely chopped
• 5ml honey

1 Drain and rinse the chickpeas under cold water.
2 Heat the olive oil in a saucepan and sauté the onion until soft and glossy. Add the chickpeas and stir through. Remove from the heat and set aside to cool.
3 Stir the tomatoes, cucumber, parsley, coriander and mint through the chickpeas. Prepare the vinaigrette by mixing all the ingredients and then pour this over the salad ingredients. Mix through, cover the salad and refrigerate until needed.

Words and image: Home magazine