Lemon And Chickpea Salad
Ingredients:
2 pitta bread
1 can of 400 grams chickpeas
Juice of one lemon
3 tbsp olive oil
1 tbsp chopped coriander
1 tsp caster sugar
Salt and pepper
Preparation
Cut each pitta bread into half and then cut out 3 triangles of each half. Drizzle pitta triangle with 1 tablespoon of olive oil and bake on 180C for 6 minutes or until golden.
In the meanwhile prepare the salad dressing by mixing together 2 tbsp olive oil, lemon juice, sugar, coriander, salt and pepper.
Drain chickpeas. Pour dressing over the chickpeas and mix well. Serve lemon and chickpea salad heaped in the centre of a plate with pitta triangles arranged around it like a flower.