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Chickpea salad with ginger

In a dry pan, toast a tablespoon of cumin seeds over medium-low heat until fragrant, about two minutes. Grind to a powder. If using ground cumin, lightly toast.

Toss 600g of cooked or tinned (and rinsed) chickpeas; two peppers, red, yellow or orange, diced; a red onion, diced; 3cm piece ginger, peeled and minced, or more to taste; a tablespoon of sugar (optional); three tablespoons of fresh lemon juice, or to taste, and salt and pepper to taste.

Taste and add more salt, pepper or lemon juice if you like, garnish with coriander, and serve