220 g (7VJ OZ) tinned chickpeas
1 large tomato
1 tablespoon chopped flat-leaf (Italian) parsley
1 teaspoon chopped mint 1 tablespoon lemon juice
11/2 tablespoon plain yoghurt
Drain the chickpeas, rinse under cold running water and drain again.
Chop the tomato into 1 cm 0/2 inch) pieces. Put in a bowl with the drained chickpeas, parsley and mint.
Combine the lemon juice and yoghurt in a small bowl Pour over the chickpeas and mix.
Chickpeas make a perfect meal, as they are a great source of vegetable protein, many vitamins and minerals, especially iron.
