Ingredients
- 3 pieces Lebanese bread
- 6 firm, ripe tomatoes, chopped
- 1 1/2 red capsicums, seeded and sliced
- 9 spring onions, sliced
- 600g canned chickpeas, rinsed and drained
- 1/2 cup (125ml) olice oil
- 2 teaspoons grated lemon rind
- 1/4 cup (60ml) lemon juice
- 1 1/2 teaspoons ground cumin
- 4 tablespoons chopped fresh flat-leaf parsley
Preparation
Preheat the oven to moderately hot 200 C (400 F / gas #6). Place the bread on a baking tray and bake for 8 minutes, or until crisp. Cook, then break up into pieces.
Place the tomato, capsicum, spring onion, chickpeas and bread pieces in a large bowl, and toss gently. Combine the oil, lemon rind and juice and cumin, and pour over the salad. Scatter the parley over the top, mix well and serve
This salad can be made in advance, but don't add the flat bread pieces until just prior to serving or they will become soggy.
