Serves: 4 as a light mealIn an ideal world I would be more organised and have a stash of cooked chickpeas in the freezer - I think they are a lot tastier home-cooked, but it's usually the canned versions that end up in dishes such as this.

I have to admit that frozen corn has also been known to appear in this salad – it does not have the wonderful sweetness of corn straight from the cob, but it will still contribute towards your five-plus vegetables for the day.

3 tablespoons extra virgin olive oil
1 small red onion, finely chopped
1 teaspoon cumin seeds
3 tablespoons white wine vinegar
2 x 400g cans chickpeas, drained, rinsed
250g green beans, trimmed
2 cobs sweet corn, husks removed (or 1@1⁄2 cups frozen corn)
1⁄2 cup pitted green olives
1 red chilli, deseeded and thinly sliced
1 cup coriander leaves
100g firm goat’s cheese, crumbled

Heat 1 tablespoon of the oil in a frying pan over medium heat. Add the onion and cumin seeds and cook until soft but uncoloured. Put in a bowl with the white wine vinegar and the remaining oil.

Meanwhile, put the chickpeas in a saucepan and cover with water. Bring to the boil then simmer gently for 10 minutes or until heated through. Drain and add to the bowl with the onion.

Cook the green beans and corn cobs in a saucepan of boiling water until just tender. Use a sharp knife to remove the kernels from the cobs. Add the green beans and corn to the chickpeas, along with the olives, chilli and coriander leaves. Toss to combine then taste and season with salt and freshly ground black pepper. Just before serving, add the goat’s cheese then serve with crusty bread.