This salad covers it all; fresh seasonal juicy veges, crunchy, spiced chickpeas and handfuls of fresh fragrant herbs - perfect!

100g dried chickpeas 2 small cucumbers or 1 large cucumber 2 large tomatoes handful cherry tomatoes 240g radishes 1 red pepper, deseeded and white flesh removed 1 small red onion, peeled and cut into small pieces 20g coriander leaves and stems, roughly chopped handful flatleaf parlsey, roughly chopped 90ml olive oil grated zest of 1 lemon, plus 2 Tbsp juice 1 1/2 Tbsp sherry vinegar 1 garlic clove, crushed 1 tsp sugar 1 tsp cardamom 1 1/2 tsp ground cumin Greek yoghurt (optional) salt and ground black pepper

Method Soak the dried chickpeas ideally overnight in a large bowl with plenty of cold water.  The next day, drain, place in a large saucepan and cover with water twice the volume of the chickpeas.  Bring to the boil and simmer for about an hour skimming off any foam, until completely tender, then drain