Chickpea Fattoush October 24, 2014 By @entwellbeing Chickpea Fattoush Serves: 10 Time to make: 30 mins Ingredients 2 pieces of Lebanese Bread (wholemeal) 2 Lebanese Cucumbers (quartered and thickly sliced) 2 Red Capsicums (small, deseeded and chopped) 6 Shallots (ends trimmed and thinly sliced) 1 Tablespoon Sumac 2 Tablespoons Fresh Lemon Juice 1½ Tablespoons Olive Oil 400g Chickpeas (rinsed and drained) 500g Grape Tomatoes (halved) 1 cup Fresh Continental Parsley (chopped) 1 cup Fresh Mint Leaves Olive Oil Spray Nutrition (per serve) Energy: 575kJ Calories: 137 cal Protein: 5.50g Fat: 4.50g – saturated: 0.50g Carbohydrates: 18.00g – sugars: N.A. Dietary Fibre: 5.50g Sodium: N.A. Instructions Line a large baking tray with baking paper and preheat oven to 200°C. Spray the Lebanese bread and baking paper lightly with olive oil spray. Sprinkle Lebanese bread with ½ teaspoon Sumac. Bake in oven for 5-6 minutes, turn over and bake the other side for another 5-6 minutes or until golden. Once cooled, break into bite-sized pieces. Combine lemon juice and oil in a jug. In a large bowl, add chickpeas, tomato, cucumber, shallot, parsley, mint and capsicum, as well as the remaining Sumac. Pour over lemon juice and oil and toss to combine. Season with salt and pepper and toss in bread pieces.