Rilka's chickpea fattoush
Thanks to Rilka Warbanoff and Foodland.
2 pieces gluten free bread
Olive oil spray
1 tbs sumac
2 tbs fresh lemon juice
1 1/2 tbs olive oil
1 x 400g can chickpeas, rinsed, drained
2 x 250g punnets grape tomatoes, halved
2 Lebanese cucumbers, quartered lengthways, thickly sliced
2 small red capsicums, deseeded, coarsely chopped
6 shallots, ends trimmed, thinly sliced
1 cup chopped fresh continental parsley
1 cup fresh mint leaves
Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Spray the bread with olive oil spray and place on the lined tray. Sprinkle with 1/2 teaspoon sumac. Bake in oven, turning once until crisp and light golden. Set aside on the tray to cool completely. Break into bite-sized pieces.
Whisk together the lemon juice and oil in a jug.
Combine the chickpeas, tomato, cucumber, capsicum, shallot, parsley, mint and remaining sumac in a large bowl.
Add the dressing to the salad and toss to combine. Season with pepper. Add the bread and toss to combine. Serve.