Chickpea salad with lime dressing and olives

This salad works for a desk lunch or next to grilled food. Drain and pat the chickpeas dry so the dressing stays thick. Sahar lime dressing covers oil and citrus in one bottle. Scratched Tukas olives add a gentle salt and bitterness; a spoon of mixed pickle gives crunch. Dust thyme on at the end. For more garlic, fold in a spoon of Sahar garlic dressing.

1. 01

   Tip the chickpeas into a large bowl and lightly crush a few so the dressing clings.

2. 02

   Halve the olives and mix with the chopped pickle.

3. 03

   Pour over the lime dressing and garlic dressing if using.

4. 04

   Add thyme, pepper and parsley and fold gently.

5. 05

   Chill 10 minutes so the flavors settle.

6. 06

   Serve cold with bread or as a full lunch.