SALMON & CHICKPEA SALAD

SERVES 4 PREP 5 MINS COOK 10 MINS

• 3 pita breads, torn

• ¼ cup olive oil

• ¼ cup lemon juice

• 2 garlic cloves, crushed

• 425g can pink salmon, drained, flaked

• 400g can chickpeas, rinsed, drained

• 2 tomatoes, chopped

• 1 cucumber, chopped

• 1 red onion, thinly sliced

• 100g feta, crumbled or chopped

• 100g mixed salad leaves

1 Preheat oven to 200°C. Arrange torn pita bread in a single layer on an oven tray. Brush with half the oil and season to taste. Bake 6-8 mins until golden and crisp. 2 In a small jug, whisk remaining oil, lemon juice and garlic together. Season and set aside.

3 In a large salad bowl, combine salmon, chickpeas, tomato, cucumber, onion, feta and leaves. Drizzle with half the dressing and toss well. Top with pita croutons. Drizzle with extra dressing to serve.