Ingredients400 gram tin chickpeas, rinsed and drained or 1 cup of dried chickpeas which have been soaked overnight and boiled for 1 hour and 30 minutes
2 tablespoons olive oil
Juice of 1 lemon
2 Roma tomatoes, diced
1 small Spanish (red) onion, finely sliced
1/2 cup flat leaf parsley
Pinch of chillie powder (optional)
1/2 teaspoon cumin
Salt and pepper to taste
Rocket garnish
Method
- Toss all ingredients together and sit at room temperature for at least two hours before serving.
- Garnish with fresh rocket.
