Ingredients 2 cans chickpeas
1 brown onion, chopped
1 cup frozen corn
A handful of kalamata olives
White wine vinegar
Freshly squeezed lemon juice
Method • Fry the onion in a pan in a splash of oil. While it’s cooking, chop up the tomatoes, olives, artichokes and basil and drain the chickpeas.
• When the onion is almost cooked, add the corn. If you like a warm salad, throw in the chickpeas and tomatoes for the last 30 seconds or so.
• Place all ingredients in a bowl, except the basil. Pour over the lemon juice and vinegar, depending on your taste (we tend to smother the salad with lemon juice). Add the cumin, coriander and pepper (again, to taste) and mix.
• Scatter over the basil and it’s ready to serve.
Other ingredients we sometimes throw in are capsicum (especially delicious when oven roasted), capers, red onion, feta, roast pumpkin, continental parsley and coriander.