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My new favourite chickpea salad. In fact my only favourite chickpea salad

Mr Quarrey and I were out and about at lunch last week sampling the delights of the stalls in Exmouth market.
I had a chickpea salad with flatbread and a chicken kebab from Moro.
It was delicious so I decided to look up the recipe. It is easy, can be prepared ahead of time and is pretty much made up of store cupboard staples.
I made it a couple of times at the weekend to general acclaim.... so here it is

Ingredients.

2 x 400g tins of cooked chickpeas, rinsed
1 garlic clove, crushed to a paste with salt
1 large green chilli, halved lengthways, seeded and very finely diced (omit or reduce to taste)
1/2 red onion, finely diced
a squeeze of lemon
1 tablespoon red wine vinegar
4 tablespoons olive oil
1 medium cucumber, peeled and finely diced
10 cherry tomatoes, ahlved, seeded and finely diced
1 small bunch each of fresh mint and corinder, roughly chopped
sea salt and black pepper

Method

Put the garlic, chilli, onion, lemon juice, vinegar, olive oil, salt and pepper into a small mixing bowl.
Stir well and then add the rest of the ingredients - the chickpeas, cucumber, tomatoes, mint and coriander. Taste for seasoning.
drizzle over a little extra olive oil.
Chill for a fresher taste.

Option:

Serve with some greek yoghurt seasoned with salt and thinned with a little milk.
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