1. Firstly, combine the sliced ripe plum tomatoes for sweetness, chickpeas, sliced garlic, red onion very finely sliced to give your salad crunch, and the fine sea salt together with the olive oil in a bowl. 2. Leave for at least 30 minutes at room temperature.
Sweet and crunchy tomato, chickpea and pitta bread salad
Ingredients
4
servings
-
- 1 tin
- 500 g
- 1
- 0,5
- 8
- 50 g
- 1 tbsp
- 50 ml
- 75 g
- 12 leaves
- 0,5
- 2
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Preparation
3. Blend the basil leaves with Greek yoghurt and the lemon juice for zing.
4. Toss the tomatoes with very roughly chopped spinach and thinly sliced radishes, along with the wholemeal pittas, torn and toasted.
5. Spoon into a large bowl and top with the basil yoghurt.