Chickpea, mint and tomato salad.

This recipe can be found in The Vegan Cookbook, by Adele McConnell.

Serves 4.
Preparation Time: 10 minutes

800g tinned chickpeas (about 2 tins worth) drained and rinsed
1 garlic clove (crushed)
1/2 red onion, finely sliced
2 spring onions, chopped
1/2 yellow pepper, deseeded and thinly sliced
1 small handful of mint leaves, chopped or whole
15-20 cherry tomatoes, cut in half
2tbsp extra virgin olive oil
1 tsp cider vinegar
1/2 tsp mustard
Sea salt and black pepper

Put the chickpeas in a serving bowl, adding the garlic, red onion, spring onions, pepper, mint and tomatoes.

Pour the olive oil into a small bowl and add the vinegar and mustard. Whisk, whisk, whisk and then drizzle over the salad and season with salt and pepper.

Simple.