Chick­pea Sal­ad with Cour­gettes, Mint, Chill­ies and Goats Cheese

Chick­pea and Cour­gette Sal­ad with Mint, Chill­ies and Goats Cheese

(serves 4 as a side dish)

2 soup-size tins chick­peas, drained

1 large cour­gette (zuc­chi­ni), inner seedy core dis­card­ed, and the cour­gette diced

3 cloves gar­lic, minced

8 leaves mint, minced fine

hand­ful flat-leaf pars­ley, minced fine

1/2 red onion, diced

juice of 1 lemon

LOTS of olive oil, per­haps 1/3 cup

sea salt to taste, fresh ground black pepper

sprin­kling of minced hot red chillies

100 grams goats cheese, crumbled

In a big, shal­low bowl, mix every­thing but the goats cheese very well, stir­ring as you add ingre­di­ents, let­ting stand a bit.  Just before serv­ing, sprin­kle on goats cheese and mix gently.