Chickpeas, cherry tomatoes and mixed leaves with lemon-cumin dressing
A Middle Eastern-style salad with chickpeas, juicy cherry tomatoes, crisp mixed salad leaves and dressed with an olive oil lemon dressing with a hint of cumin.

2½ tablespoons extra virgin olive oil

1½ tablespoons lemon juice
½ clove garlic—minced
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 cups mixed salad leaves of your choice-washed and shaken dry
1 cup canned chickpeas (garbanzo beans)—rinsed and drained
1½ cups cherry tomatoes—halved
2 tablespoons finely chopped red onion
1½ tablespoons finely chopped fresh flat-leaf parsley

½ tablespoon finely chopped fresh mint

PLACE the olive oil, lemon juice, garlic, cumin, salt and pepper in a jar with a screw-top lid and shake to mix. PLACE the mixed salad leaves, chickpeas, cherry tomatoes, red onion, parsley and mint in a salad bowl. POUR over the dressing and toss together gently to combine.