14 Please remember to mention OVL when responding to adverts Combine the onion, tomatoes, garlic, oil and lemon juice in a large bowl. Drain the chickpeas and rinse well. Tip into the bowl and mix well to ensure that they are coated thoroughly in the dressing. Season to taste. Stir in the chopped coriander before serving. 700g jar cooked chickpeas 1 red onion, finely sliced 150g cherry tomatoes, halved 1 clove garlic, crushed 3 tbsp good olive oil juice of ½ lemon 25g fresh coriander, chopped salt and black pepper Chickpea Salad Serves 4-8 as a side dish Food Al Fresco