Black Olive and Chickpea Salad

About 100g of dried chickpeas were soaked overnight in cold unsalted water, along with a diced clove of garlic.

The chickpeas were boiled the following morning for fifteen minutes, and then drained and allowed to cool.

Added to a bowl with diced white onion, plus finely chopped coriander leaf and some oregano. Plus a dash of olive oil, malt vinegar, and white pepper. Stir together thoroughly.

Put the bowl into the fridge for an hour.

Quarter half a dozen cherry tomatoes and place in a bowl. Add a squirt of tomato ketchup, some diced garlic, some basil and coriander leaf.

Take the chickpea and onion mixture from the fridge, and add a chopped babyleaf salad (a handful), plus some stoned black olives. Mix together. Serve as illustrated above!