•  1 x 400g can chickpeas (garbanzos), rinsed and drained
•  1 zucchini (courgette), thinly sliced
•  1 clove garlic, crushed
•  1 small red chilli, chopped
•  ¼ cup mint leaves
•  1 tablespoon lemon juice
•  2 tablespoons olive oil
•  250g haloumi, chopped
•  1 chorizo, sliced
•  1 tablespoon olive oil, extra
•  lemon wedges, to serve

Place the chickpeas in a bowl and lightly crush with a fork. Add the zucchini, garlic, chilli, mint, lemon juice and olive oil and toss to combine. Place the haloumi, chorizo and extra oil in a bowl and toss to combine. Thread onto skewers. Heat a large non-stick frying pan over high heat and cook the skewers for 2 minutes each side or until golden. Serve the skewers with the chickpea salad and lemon wedges. Serves 2.