Chickpea, chilli, lemon & mint salad

This healthy, zesty salad with a bite serves four as a side dish, but to turn it into the perfect light meal for two on a warm summer’s evening, simply add some sliced chicken breasts or grilled flaky fish.

1 tin (400g) chickpeas
½ red onion, finely chopped
1 red chilli, finely chopped
300g baby rosa tomatoes, quartered
A handful fresh mint, finely chopped
Zest and juice of 1 lemon
2 tablespoons olive oil
1 teaspoon honey
Sea salt and freshly ground black pepper, to taste

1. Drain and rinse the chickpeas.
2. Combine all the ingredients in a bowl and mix together well.
3. Allow it to marinate for an hour or so before serving, then garnish with fresh mint and enjoy!

A good one for a summery weekend lunch. Download print-friendly version.
With thanks to Karen Grandcourt for the beautiful images.