Spicy Chickpea Salad

You can replace the fresh tomatoes with sun-dried tomatoes (which are easier to transport). Add some colour with braaied mielie kernels and fresh chillies. Serves 4

• 1 can (410g) chickpeas, drained and rinsed

• 3T extra-virgin olive oil

• 2t paprika

• 2t chilli flakes

• 8 rosa tomatoes

• ¼ cup chopped parsley

• salt and pepper

Place the chickpeas in a hot pan with 2 teaspoons olive oil, paprika and chilli flakes, allowing the chickpeas to infuse with flavour for 5 minutes.

Remove from the heat and place in a bowl.

Halve the tomatoes and add to the chickpeas. (If using sun-dried tomatoes, slice about 16 and add to the bowl.)

Dress the salad with olive oil, parsley, salt and pepper to taste.