Grilled Squid with Chickpeas

Ingredients

• 400 g mini squid
• 6 tbsp Olive oil
• 250 g Cherry Tomatoes
• 1 bunch Basil
• 1 can chickpeas
• 3 tbsp pitted olives
• 3 tsp lemon juice
• Salt
• Pepper (freshly ground)
• ground cumin
• about 20 wooden skewers

Instructions

1. 1.

   Soak wooden skewers in water to prevent burning while grilling. Rinse squid inside and out with cold water, remove the translucent inner shell, and place them in a bowl with 2 tbsp oil.

2. 2.

   Wash, trim, and halve tomatoes. Wash basil, shake dry, and tear leaves into small pieces. Drain chickpeas, rinse, and let drain. Mix chickpeas with tomatoes, basil, olives, and lemon juice. Season with salt, pepper, cumin, and add remaining olive oil.

3. 3.

   Thread 3-4 squid onto each skewer, season, and grill on high heat for 2-3 minutes per side. Remove skewers, mix the grilled squid with the chickpea salad, and serve.

4. 4.

   The salad tastes best when the squid is warm.