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