Breakfast fattoush with crispy chickpeas and pitta

Ingredients

For 1 serving

• Whole wheat pita0.5
• Cooked chickpeas100 g
• Tomatoes100 g
• Cucumber80 g
• Radishes40 g
• Romaine lettuce40 g
• Mint3 g
• Parsley3 g
• Extra virgin olive oil2 teaspoons
• Lemon juiceto taste
• Sumac1 teaspoon
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Turn the oven on to 200 °C (fan) and line a baking tray with baking paper.
2. Drain and rinse the chickpeas and dry them very well with a tea towel, discarding any skins that come off: the drier they are, the crunchier they get.
3. Toss the chickpeas on the tray with half the oil and a pinch of salt and roast for 15 minutes, shaking the tray halfway, until golden and crunchy; for the last 6 minutes add the pitta torn into pieces, until golden.
4. Meanwhile, wash the tomatoes, cucumber, radishes and romaine lettuce; cut the tomatoes into small wedges, the cucumber into half-moons, the radishes into thin rounds and the lettuce into strips.
5. In a salad bowl, dress the vegetables with the remaining oil, lemon juice, sumac, a pinch of salt and the torn mint and parsley.
6. Add the crunchy chickpeas and pitta only when serving, so they don't go soft.