This beginning and active bloom with a nutty, ery bathrobe is cool accessible to adapt and absolute for barbecues and dining al fresco
Total time: 10 minutes
1 can of chickpeas, drained
1 red pepper
1 red chilli
1 tbsp tahini
2 tbsp red wine vinegar
½ lemon, juiced
4 tbsp olive oil
Roughly chop the cucumber, red pepper and tomatoes into chunks. Finely chop the mint, parsley and chilli.
Stir the vegetables and herbs with the chickpeas. Whisk calm the tahini, red wine vinegar, auto abstract and olive oil. Pour over the chickpeas, activity and division with alkali and pepper. Serve with some pitta to mop up the dressing.
Recipe from farmdrop.com
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