2 pieces wholemeal Lebanese bread
Olive oil spray
1 tablespoon sumac
2 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1 x 400g can chickpeas, rinsed, drained or home soaked and prepared. See below.
2 x 250g punnets grape tomatoes, halved
2 Lebanese cucumbers, quartered lengthways, thickly sliced
2 small red capsicums, deseeded, coarsely chopped
6 shallots, ends trimmed, thinly sliced
1 cup chopped fresh continental parsley
1 cup fresh mint leaves
Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Spray the bread with olive oil spray and place on the lined tray. Sprinkle with 1/2 teaspoon sumac. Bake in oven, turning once, for 10-12 minutes or until crisp and light golden. Set aside on the tray to cool completely. Break into bite-sized pieces.
Whisk together the lemon juice and oil in a jug.
Combine the chickpeas, tomato, cucumber, capsicum, shallot, parsley, mint and remaining sumac in a large bowl.
Add the dressing to the salad and toss to combine. Season with pepper. Add the bread and toss to combine. Serve.
Soaking and Cooking Chickpeas
You can buy chickpeas in a can ( buy the organic ones from Coles etc), but they taste so much better if you cook them yourself.
If you buy raw chickpeas, in fact any dried bean or pea, check the production date on the package, because if they are too old they simply won’t soften no matter how long they soak or cook.
Soak the chickpeas overnight or for 24 hours if you can.
Cook them for around 1 – 2 hours until nicely soft but not falling apart.You
can add a pinch of turmeric to the water as they cook. Don’t use salt – it
toughens the skin.
When cooked, they will have a rather creamy texture.
Chickpeas can be cooked and then frozen for later in hummus, curries, salads etc