Spiced Chickpea & Tomato Salad

• Canned Chickpeas(800 g)
• Tomato(4)
• Cucumber(1)
• Red Onion(1)
• Coriander(20 g)
• Lemon(2)
• Olive oil(4 tbsp)
• Cumin(2 tsp)
• Paprika(1 tsp)
• Turmeric(½ tsp)
• Chili flakes(½ tsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)
• Pita(4)

Method

1. 1

   Drain and rinse {Canned Chickpeas}. Dice the {Tomato} and {Cucumber}, thinly slice the {Red Onion}, and roughly chop the {Fresh cilantro}.

   ~10 min

2. 2

   In a large bowl, whisk the juice of {Lemon} with {Olive oil}, {Cumin}, {Paprika}, {Turmeric}, {Chili flakes}, {Salt}, and {Black pepper}.

   ~5 min

3. 3

   Heat a large frying pan over medium heat. Add the {Canned Chickpeas} and 2 tbsp of the dressing from the bowl. Cook, stirring often, for 8 minutes until the chickpeas are warmed through and lightly golden in spots.

   ~8 min

4. 4

   Warm the {Pita Bread} in a dry pan or toaster for 2 minutes, then cut into wedges.

   ~2 min

5. 5

   Add the warm chickpeas, {Tomato}, {Cucumber}, {Red Onion}, and {Fresh cilantro} to the bowl with the dressing. Toss well so everything is evenly coated, then let it sit for 2 minutes to settle.

   ~2 min

6. 6

   Serve the salad in bowls with the warm {Pita Bread} on the side.

   ~0 min