Chickpea and Flat Bread Salad

Meal in a Bowl, p. 18

3 pieces Lebanese bread

6 firm, ripe tomatoes, chopped

1 ½ red capsicums [bell peppers], seeded and sliced

9 spring onions, sliced

600g [21 oz] canned chickpeas, rinsed and drained

½ cup (125 ml) olive oil

2 teaspoons grated lemon rind

¼ cup (60 ml) lemon juice

1 ½ teaspoons ground cumin

4 tablespoons chopped fresh flat-leaf parsley

A crime, really, that people thought tomatoes were poisonous for so long.  

But red peppers are always classic and classy!

SO MANY green onions.

Preheat the oven to moderately hot 200C (400F/Gas 6). Place the bread on a baking tray and bake for 8 minutes, or until crisp. Cool, then break up into pieces.

I used naan. Because that was the flatbread I found at Whole Foods.

Place the tomato, capsicum, spring onion, chickpeas and bread pieces in a large bowl, and toss gently. 

Gently, otherwise you get mushy chickpeas.

Combine the oil, lemon rind and juice and cumin, and pour over the salad. 

Pretty moment!

So many flavors! SO MANY!

Scatter the parsley over the top, mix well and serve.

I decided it was prettier un-chopped. You be the judge.

It's a striking salad!

My Rating: 3/5 "Great flavors! The green onions get a little oppressive - I'd consider reducing those. You need to make it for a group of people who are going to eat it all at once, because the bread gets soggy and kinda gross by the next day, even. But at the outset? Great stuff!"