A really tasty salad, great to take on picnics or bring-a-plate dinner.
- 1 tbsp Olive Oil
- 400 g can Chickpeas, drained and rinsed
- 2 cloves Garlic, pressed
- 1 tsp Ground Cumin
- 1/4 tsp Salt
- 1 Lettuce, chopped
- 1 Cucumber, diced
- 2 Tomatoes, chopped
- 1/2 small Red Onion, finely sliced
- 1 cup Kalamata Olives, pitted
- Handful Mint
- 2 Pita Breads
- 1/4 cup Tahini
- 1/2 cup Water
- 1 tbsp Olive Oil
- 1/2 clove Garlic, pressed
- 1 1/2 tbsp Lemon Juice
- 1/4 tsp Salt
- 2 tbsp Mint Leaves
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Heat olive oil over medium heat. Add garlic and cumin. Stir until fragrant. Add chickpeas and salt. Coat the chickpeas in oil and spices evenly and cook for about 5 minutes stirring or shaking the pan until they start to crisp. When they start to pop remove them from the pan and set aside to cool.
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Pan is ready to toast the pita breads ..
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Place the lettuce, tomatoes, cucumber, red onion, mint and olives in a large bowl.
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Toast the pitas in the pan for a few minutes each side until crisp. Cut each pita bread into 8 triangles and cool before adding to bowl with cooled chickpeas.
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Blend all dressing ingredients together.
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Mix chickpeas and pita with salad and toss dressing gently through salad.