800g / 1 lb 12 oz tinned chickpeas
1 red onion, thinly sliced
1 small red capsicum, cut into thin strips
4 spring onions scallions, cut into thin strips
60g / 2 1/4 oz flat-leaf parsley, chopped
2-3 tablespoons chopped mint leaves
For the Dressing:
2 tablespoons tahini
2 tablespoons lemon juice
3 tablespoons olive oil
2 garlic cloves, crushed
1/2 teaspoon ground cumin
Drain the chickpeas and rinse well. Cut the tomatoes in half and remove the seeds with a spoon.
Dice the flesh. Mix the red onion, tomato, peppers and spring onion in a bowl. Add the chickpeas,
parsley and mint.
To make the dressing, put all the ingredients in a screw-top jar with 2 tablespoons of water,
season well and shake. Pour over the salad and toss.