1 cup welled and cooked chickpeas (or canned)
1 tablespoon sumac
1 tablespoon paprika
1 Lebanese cucumber
½ red capsicum
1 tablespoon Greek yogurt
inch Pinch of saffron dissolved a little water or saffron powder
Squeeze of lime
1 crushed garlic clove
Pepper and salt
1 tablespoon chopped parsley
Step 1 Coat the chickpeas with the sumac, paprika, ¾ garlic clove, pepper and salt.
Step 2 Bake them in olive oil until a little browned.
Step 3 Mix together the yogurt, saffron, ¼ garlic, pepper, salt and a squeeze of lime juice.
Step 4 Cut the tomato, capsicum and cucumber in chickpea size.
Step 5 Mix everything together and garnish with a little parsley.