RecipeTin Eats (Nagi)

Ingredients

• 1 can (14oz/400g) chick peas, drained
• 1 tsp ground cardamon
• 1½ tsp all spice
• 1 tsp ground cumin
• Pinch of salt
• 2 tbsp olive oil

• 2 cucumbers, diced
• 2 tomatoes (or 3 medium tomatoes), diced
• ½ red onion, diced
• Handful of coriander, roughly chopped
• Handful of parsley, roughly chopped

• 1½ tbsp sherry vinegar
• Zest of half a lemon
• 2 tbsp lemon juice
• ¼ cup extra virgin olive oil
• 1 tsp caster sugar
• 1 garlic clove, crushed
• Salt and pepper

Instructions

1. Combine the chickpeas with the spices and salt, tossing to coat. The wetness of the chickpeas will make the spices stick.
2. Heat 2 tbsp olive oil in a large pan over high heat and fry the chickpeas for a couple of minutes, then set aside.
3. Combine the dressing ingredients in a jar and shake.
4. Combine the salad ingredients.
5. Dress the salad, and top with the chickpeas (warm or at room temperature).

1. This salad is lovely served with a dollop of yoghurt, or stuff it into pita bread. You probably won't need all the dressing, so keep the leftover in a jar to use for another salad.