Fattoush with crispy cumin chickpeas and baked pita

Ingredients

For 1 serving

• Cooked chickpeas180 g
• Whole wheat pita1
• Romaine lettuce80 g
• Tomatoes150 g
• Cucumber100 g
• Radishes50 g
• Red onion30 g
• Parsley10 g
• Mint4 g
• Cumin1 teaspoon
• Sumac1 teaspoon
• Lemon juice20 ml
• Extra virgin olive oil12 g
• Saltto taste

Contains: gluten,

In season: May – September

Method

1. Heat a conventional oven to 200 °C. Drain and rinse the chickpeas, then dry them well with a tea towel: the drier they are, the crunchier they get.
2. Toss them on a tray with half the oil, the cumin and a pinch of salt and roast for 20 minutes, shaking the tray halfway, until golden and crunchy.
3. Meanwhile cut the pita into roughly 2 cm squares and add them to the tray for the last 6 minutes, until golden.
4. Wash the vegetables and herbs. Tear the romaine, cut the tomatoes and cucumber into roughly 2 cm pieces, the radishes into rounds and the red onion into thin slices; roughly chop the parsley and mint.
5. Toss the vegetables with the herbs, lemon juice, sumac, remaining oil and a pinch of salt; add the chickpeas and pita only at the last moment so they stay crisp.