Recipe method
1. Dry-fry the cumin seeds in a frying pan for 40 seconds, shaking the pan until they release a curry smell. Set aside for 5 mins to cool, then crush the seeds with the end of a rolling pin and tip into a large bowl. Return the pan to the heat. Add the garlic, chilli and 50ml water and cook for 1-2 mins until the garlic and chilli have softened and the water has evaporated. Add to the bowl with the cumin seeds.
2. Add the lime zest and juice along with the chickpeas and veg. Mix well and season with black pepper.
3. Toss half the chopped coriander into the salad, stirring the rest into the yogurt. Serve drizzled with yogurt.