Chickpeas are known in our house as ‘hummus balls’. This is a tasty different salad with crunch. And of course I add a hint of fresh chilli for added flavour for me.

Ingredients

1 large pitta bread
olive oil, for brushing
400g tinned chickpeas, drained and rinsed
1 red onion, chopped
1/2 red capsicum, chopped
1/2 telegraph cucumber, chopped
1 celery stalk, chopped

Tahini dressing

60ml lemon juice
60ml olive oil
65g tahini
1 garlic clove, crushed
salt and freshly ground black pepper

Ingredients for adults

1 teaspoon sesame seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds, crushed
1/2 teaspoon chilli flakes

Method

To make the dressing, whisk together the lemon juice, olive oil, tahini and garlic in a medium bowl. Season with salt and pepper. If needed, add a little water to make the dressing a bit runnier.

Heat a chargrill pan over a medium heat. Lightly brush the pitta with olive oil, then grill for 2 minutes per side, or until crispy. Tear into small pieces and set aside.

Divide the chickpeas between four bowls. Arrange the chopped vegetables in bowls on the table with spoons so everyone can add their preferred veggies to their salad.

Courtesy of Cooked.com.au.

This recipe first appeared in One Dish. Two Ways. by Jane Kennedy