Meals and Courses

  • 2 x 400 g (13 oz) cans chickpeas, drained and rinsed
  • 2 plum tomatoes, roughly chopped
  • 4 spring onions, thinly sliced
  • 1 red chilli, deseeded and thinly sliced
  • 4 tablespoons roughly chopped coriander leaves
  • grilled pitta bread, cut into thin fingers, to serve
  • 2 tablespoons lemon juice
  • 1 garlic clove, crushed
  • 2 tablespoons olive oil
  • salt and pepper

Combine all the salad ingredients in a shallow bowl.

Put all the dressing ingredients in a screw-top jar, season to taste with salt and pepper, and shake well. Pour over the salad and toss well to coat all the ingredients.

Cover the salad and leave to stand at room temperature for about 10 minutes to allow the flavours to mingle. Serve with grilled pitta bread fingers.

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