Grilled Squid with Chickpea Salad

Soak wooden skewers briefly to prevent burning on the grill. Rinse squid with cold water inside and out and remove clear inner quills. Mix together squid with 2 tablespoons oil in a bowl.

Rinse and halve tomatoes. Rinse the basil, shake dry and pluck off the small leaves. Drain chickpeas and mix with tomatoes, basil, olives and lemon juice. Season with salt, pepper and ground cumin. Add the remaining olive oil.

Thread 3 to 4 squid on each skewer, season with salt and pepper and grill over very high heat, 2 to 3 minutes a side. Remove skewers, toss the squid with chickpea salad and serve immediately.