Smokin’ Chickpeas


400 g can black eyed beans

400 g can read kidney beans

200 g can chickpeas

200 g sweetcorn

One diced tomato

1 tablespoon lemon juice

2 tablespoons of olive oil

2 tablespoons chopped mint

2 tablespoons chopped basil

1 teaspoon smoked paprika

Freshly ground black pepper and sea salt to taste

Four hard-boiled eggs quartered

Two spring onions thinly sliced

Optional one crushed garlic clove and one medium red onion


Combine all the ingredients except the egg and spring onions, in a large mixing bowl refrigerate for 30 minutes.  To serve topped with hard-boiled eggs and spring onion