A heathy, quick and easy salad to prepare for unexpected guests.

Serves 4   

 30 ml olive oil

 1 red onion, diced 

 2 cans chickpeas, drained

 2 garlic cloves, finely chopped

 1 chilli, seeds removed and flesh sliced

 Large pinch of cumin seeds

Juice of   1 lemon

Salt and pepper to taste

10 ml fresh parsley, chopped

10 ml fresh mint, chopped 

Heat the olive oil in a frying pan over medium heat. Add the onion and garlic and cook until the onion has softened. Add the chickpeas, chilli, lemon juice, salt and pepper to the mixture and simmer for about 3 minutes.

Just before serving stir the parsley and mint into the chickpeas. Serve immediately.