Give chickpeas a chance

SERVES 2 INGREDIENTS 2 tbsp extra-virgin olive oil, plus extra to serve 1 garlic clove, crushed or finely grated 250g cooked beluga or puy lentils, drained and rinsed 250g ricotta Grated zest of 1 lem

Prepare: 10 minutes Cook: 10 minutes Serves: 2 60g cashews1 courgette200g rigatoni or penne pasta1 avocadoHandful basil1 tbsp nutritional yeast3 garlic cloves 1 lemon100g sun-dried tomatoes in oilHand

By Sami Tamimi Serves 4 | Prep 20 mins | Cook 30 mins 2 x 400g tins of chickpeas, drained and rinsed4 tbsp olive oil, plus more for drizzling¾ tsp smoked paprika¾ tsp dried chilli flakes¾ tsp sweet pa

■ Serves 4 ■ Prep 25 mins plus 2 hrs chilling ■ No cook 1kg ripe tomatoes, roughly chopped1 large red pepper, deseeded and roughly chopped½ cucumber, sliced1 small garlic clove, grated4 spring onions,

Low-maintenance plates packed with punchy flavours? We’ve sorted your midweek eating schedule with these five easy-to-pull-together summer suppers

Yes, we like to ‘cheat’ too – and by that, we mean using excellent ready-made products to take speedy shortcuts. Whip up these delicious meals when you don’t fancy hours in the kitchen...