Chickpea fattoush

chickpea-fattoush
  • Serving: 10
  • Prep time: 15 m
  • Cook time: 15 m
  • Ready in: 30 m
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Add a Middle Eastern touch with this refreshing salad jam-packed with bright vegies, fibre-full chickpeas and crunchy bread crisps.

Credit by: KingOfChef

Ingredients

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Nutrients

575 kj ENERGY
4.5g FAT TOTAL
0.5g SATURATED FAT
5.5g FIBRE
5.5g PROTEIN
18g CARBS (TOTAL)

Step by step method

  • Step 1

    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.

  • Step 2

    Whisk together the lemon juice and oil in a jug.

  • Step 3

    Combine the chickpeas, tomato, cucumber, capsicum, shallot, parsley, mint and remaining sumac in a large bowl.

  • Step 4

    Add the dressing to the salad and toss to combine. Season with pepper. Add the bread and toss to combine. Serve.

Tips & variations

  • Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the bread in an airtight container. Continue to the end of step 3 up to 4 hours ahead. Store the dressing and salad in separate airtight containers in the fridge. Continue from step 4 just before serving.

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