CHICKPEA & TUNA SALAD
SERVES 4 PREP 15 MINS COOK 3 MINS PER SERVE 2928kj
2 wholemeal pita pockets 1 tsp sumac 2 x 425g cans chickpeas, rinsed, drained 175g packet sweet baby capsicums, quartered lengthways, seeded 1 cup parsley leaves 3 green onions, sliced 1 tbsp salted baby capers, rinsed, drained 1 green chilli, thinly sliced 150g firm ricotta, crumbled 2 x 125g cans tuna slices in olive oil, drained 2 tbsp olive oil juice 1 lemon
1 Preheat a barbecue grill or chargrill pan on high. Spray pita bread with oil and sprinkle with sumac.
2 Cook 2-3 mins, each side, until toasted and crisp. Cool, break into pieces.
3 In a large salad bowl, combine pita, chickpeas, capsicum, parsley, onion, capers and chilli. Mix well. Season.
4 Top salad with ricotta and tuna slices. Drizzle with oil and lemon juice to serve.