Chickpea And Chilli Salad - cooking recipe

Ingredients

2 (400 g) cans chickpeas, drained and rinsed
2 tomatoes, medium, roughly chopped
4 spring onions, thinly sliced
1 chili, red deseeded and thinly sliced
4 tablespoons coriander leaves, roughly chopped
2 tablespoons lemon juice
1 garlic clove, crushed
2 tablespoons olive oil
salt and pepper, to taste
pita bread, grilled and cut into thin fingers

Preparation

Combine first 5 ingredients in a shallow bowl.
Make salad dressing by combining, lemon juice, garlic, olive oil and salt and pepper in a screw top jar and shake well.
Pour over salad, cover and leave for 10 minutes at room temperature for the flavours to mingle.
Serve with grilled Pita bread fingers.