METHOD
Make the Chermoula: finely chop coriander and parsley leaves together in a food processor. Add remaining ingredients and mix well.
Spread Chermoula generously over the prawns, cover and refrigerate for 20-30 minutes.
Meanwhile, make Chickpea Salad: combine chickpeas, tomatoes, onion and parsley in a large bowl. Add the lemon juice, olive oil, salt and pepper and toss to combine. Heat a barbecue or char-grill plate.
Cook the prawns for 1-2 minutes until well coloured, then turn and cook for a further minute or 2 until they are just opaque all the way through. Divide between plates and serve with Chickpea Salad on the side.
