Hummus and chopped salad

FOR THE HUMMUS

Cooked chickpeas, prepared

for falafel mix, see p165 1tsp bicarbonate of soda 160g light tahini

3 garlic cloves, crushed Juice of ½ lemon, or to taste 6-7tbsp cold water

FOR THE SALAD

250g cherry tomatoes,

finely diced

3 spring onions, thinly

sliced

½ cucumber, finely diced A small handful each of coriander and flat-leaf parsley, finely chopped 2tbsp olive oil

A splash of red wine

vinegar, to taste

1 Tip the reserved chickpeas from the falafel pittas (about

250g) into a large pan. Sprinkle over the bicarb of soda and cover well with fresh cold water. Set the pan over a medium-high heat and bring to the boil, cooking for 25-35min, until tender.

2 Drain the chickpeas and tip into the clean food processor, along with the tahini, garlic and lemon juice. Process until you have a coarse paste. With the motor running, start to add the cold water, a tbsp at a time, until the hummus is the right consistency. Season to taste with salt and pepper, and more lemon juice if you like, and scrape into a bowl.

3 Combine the salad ingredients to serve.