This easy dish makes for the perfect light dinner and will do you nicely for lunch at work the next day too.
NEED TO KNOW
|Type of dish||Salad|
|Cooking time||<30 min|
Preparation time: 10 minutes
Cooking time: 15-20 minutes
|3 tablespoons extra virgin olive oil|
|1 small red onion, finely chopped|
|1 teaspoon cumin seeds|
|3 tablespoons white wine vinegar|
|2 x 400g cans chickpeas, drained, rinsed|
|250g green beans, trimmed|
|2 cobs sweet corn, husks removed (or 11⁄2 cups frozen corn)|
|1⁄2 cup pitted green olives|
|1 red chilli, deseeded, thinly sliced|
|1 cup coriander leaves|
|100g firm goat's cheese, crumbled|
1. Heat 1 tablespoon of the oil in a frying pan over medium heat. Add the onion and cumin seeds and cook until soft but not coloured. Put in a bowl with the vinegar and remaining oil.
2 Meanwhile, put the chickpeas in a saucepan and cover with water. Bring to the boil then simmer gently for 10 minutes or until heated through. Drain and add to the bowl with the onion.
3 Cook the green beans and corn cobs in a saucepan of boiling water until just tender. Use a sharp knife to remove the kernels from the cobs. Add the green beans and corn to the chickpeas, along with the olives, chilli and coriander leaves.
4 Toss to combine then taste and season with salt and freshly ground black pepper. When ready to eat, add the goat's cheese and serve with crusty bread.
Cook's notes: Try to keep a stash of cooked chickpeas in the freezer - they are a lot tastier home-cooked and ideal for dishes such as this.