Roasted chickpea and tomato salad with Arab Bread

 

 

Serves 1-2

400g tin chickpeas, drained (240g when drained)
2tsp paprika
1/2tsp chilli powder
2tbsp oil
150g cherry tomatoes, quartered
1 small handful fresh parsley, chopped
2 spring onions (scallions), finely chopped

Heat the oven to 190°C (Gas Mark 5 / 375°F). In a bowl, combine the drained chickpeas, oil, paprika and chilli powder, and spread the mixture out in a single layer on a baking tray. Roast for 20-25 minutes, stirring halfway, or until slightly browned and crispy.

Meanwhile, combine the quartered tomatoes, parsley and chopped spring onions in a bowl. Add the roasted chickpeas and stir to combine.

Serve with warmed arab bread.

SOURCE

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