A delicious, healthy salad that's quick to prepare and full of Middle Eastern flavours. Lamb works wonderfully with the dish, if you wish to add some meat.
For the chickpeas:
- 2 tbsp of extra virgin olive oil, plus extra for drizzling
- 1 clove of garlic, peeled and crushed
- ½ tsp of cumin seeds
- Pinch of dried chilli flakes
- 400g tin of chickpeas, drained
- 2 really ripe tomatoes, cut into small chunks
For the flatbread:
- 2 flatbreads, or tortilla bread
- Handful of pitted black olives
- Handful of radishes, quartered
- ¼ cucumber, cut into small chunks
- Handful of mint, roughly chopped
- Large spoonful of labneh, Greek yoghurt or hummus
- Drizzle of pomegranate molasses
- Flaked sea salt and freshly ground black pepper
- Gently heat the olive oil in a frying pan and add the garlic, cumin, chilli and chickpeas. Toss around in the pan until the chickpeas are heated through and starting to take on some colour.
- Stir in the tomatoes and continue to toss around until they start to soften, then season with salt and pepper.
- Heat the flatbreads one at a time by holding over the gas flame until lightly charred each side, or in a hot, dry frying pan for about one minute each side.
- Divide the chickpeas between two plates, and scatter with black olives, radishes, cucumber and mint.
- Spoon on some labneh, or Greek yoghurt, and drizzle both plates with some pomegranate molasses and extra virgin olive oil. Serve with the charred flatbread.
Recipe from The Flexible Vegetarian by Jo Pratt (Frances Lincoln, £20)