Chickpea Salad with Hommus

Cook Time 15 minutes

Servings 2

Ingredients

Extra virgin olive oil for shallow frying and dressing

1 can of chickpeas, drain and dried well then crispy fried

½ punnet of cherry tomatoes, quartered

1 Lebanese cucumber, seeds removed and cut into small pieces

½ tsp sumac

½ red onion, finely chopped

1 tbsp parsley or basil, finely chopped

Juice of 1 lemon

Hommus

Method

For the salad, combine the cucumber, tomato, onion, parsley, lemon juice, and a generous amount of olive oil in a bowl. Season with a pinch of salt.

Take 2 spoonfuls of hummus and spread them onto a serving plate, using the back of the spoon to create a bed for the salad. Arrange the mixed salad in the centre of the plate. Sprinkle the fried chickpeas and sumac over the salad, and then drizzle some extra lemon juice and olive oil for added flavour.