Tahini and cumin chickpeas

This is incredible quick and totally addictive. Reserve the juice from the chickpea jars - this is aquafaba and can be whipped like egg yolks for vegan meringues or toppings to a whiskey sour.

Serves 4-6 as a side

1 tbsp olive oil

3 tbsp capers

2 x 400g tins cooked chickpeas

For the dressing

3 tbsp tahini

1/2 large garlic clove

1 tbsp toasted cumin seeds

zest and juice of 1/2 unwaxed lemon

1 tsp red wine vinegar

1tbsp warm water

pinch of salt and pepper

small handful parsley leaves, chopped

Warm the olive oil in a small pan over a medium heat. Add the capers and slowly fry until they begin to crisp. Remove from the pan.

Drain the chickpeas to the pan to warm through.

Whisk together the remaining ingredients apart from the parsley and lemon zest in a bowl then season to taste then toss through the chickpeas. Spoon into a serving dish and add the crispy capers, parsley and lemon zest. Serve as a side dish to absolutely anything!

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