Chickpeas salad

It’s hot, really. Sometimes it happens even here and we get something called “hourly summer”: the one hour you’re gasping for cool air, the next you’re looking for a sweather and taking out the umbrella (once more). But sometimes you get lucky and it’s hot around 5 o’clock and you get to prepare a nibble or a starter (depending on the quantities served) that is cool and refreshing and light.

Ingredients:

• chickpeas
• mint leaves
• cherry tomatoes
• onions (red for more color)
• zest and juice of a lemon
• olive oil
• salt&pepper

Method:

1. in a bowl put some chickpeas (I used half a can, and yes, I use canned chickpeas), add the chopped tomatoes, onionsthe spring onions and chillies and mint leaves;
2. add the juice and the zest of a lemon, add the olive oil;
3. season with maldon salt and black pepper.