Preparation time 10 mins
Serve warm or cold as a light lunch or for dinner with bbq meat or as part of a selection of salads.
2 flatbreads such as Naan bread or one halved pita bread
400g tinned chickpeas drained and rinsed or 200g dried chickpeas soaked overnight and boiled until tender.
¼ cup each chopped fresh parsley, mint and basil
¼ tspn each cumin and coriander
1 red onion peeled and thinly sliced
½ red chilli deseeded and finely chopped
Juice of 1 lemon
2 tbspn extra-virgin olive oil
1 small garlic clove, pressed
150g feta, cubed
Salt and Pepper
Heat oven to 180C. Mix the cumin and coriander with 2 tsp of olive oil. Brush each bread with this mixture and place on a baking sheet. Bake until crisp (2-5 mins).
Heat rest of olive oil in a pan add onion and cook over medium heat until soft. Add garlic and chilli and fry for another minute. Tip in the chickpeas and mix until the chickpeas are warm.
Tip into a bowl and mix feta, herbs and lemon juice through. Break the crisp bread and serve on the side.