Ingredients
2 cans of chickpeas
3 small cucumbers (persian)
1 red or pink onion
1 bell pepper
bunch of fresh parsley
5 - 6 queen green olives
40 g sultanas
30 g walnuts
1 tbsp onion powder
1 tbsp paprika
1 tsp dried oregano
salt/pepper to taste
2 - 3 tbsp olive oil
1 - 2 juice of lemons
Directions
Step 1
1. Rinse and drain the chickpeas then mix with onion powder, paprika, oregano and salt. Add a tbsp of olive oil and mix well.
Step 2
2. Place on a tray lined with baking paper and bake in an oven set at 180 celsius for 15-20 minutes or until golden brown.
Step 3
3. Chop the vegetables and also the olives and parsley.
Step 4
4. Add to a large bowl with the sultanas and crush the walnuts in with your hand.
Step 5
5. Once the chickpeas have cooled down add them to the bowl and mix well.
Step 6
6. Keep in the fridge for 3-4 days and serve with lemon, olive oil and salt.
