Fiery Chickpea and Yogurt Salad

Fiery chillies and cooling yogurt contrast beautifully with each other in this simple salad.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  small onion, finely chopped
• 1  red chili pepper, seeded and finely chopped
• 1  teaspoon cumin seed
• 2 (400 g) cans chickpeas, drained
• 200  g  Greek yogurt
• 2  tablespoons  chopped fresh coriander
•  salt & freshly ground black pepper
• 1  lime, into wedges, to serve

Directions

1. Heat the oil in a small frying pan and cook the onion for 5 minutes until softened and golden.
2. Stir in the chile and cumin seeds and cook for a further 2 minutes.
3. Transfer to large bowl.
4. Rinse the chickpeas well and stir into the onion mixture.
5. Add the yogurt and stir well together until the chickpeas are evenly coated.
6. Add salt and pepper to taste.
7. Chill until ready to serve with the lime wedges.