- 2 x 400g cans chickpeas, rinsed, drained
- 1/2 (330g) cauliflower, cut into large florets
- 3 small tomatoes, seeded, finely chopped
- 100g (1 cup) walnuts, roasted, finely chopped
- 2 small spring onions, finely chopped
- 1 small red onion, finely chopped
- 1 bunch flat-leaf parsley, leaves picked, roughly chopped
- 1/2 bunch coriander, leaves picked, roughly chopped
- 2 lemons, juiced
- 2 tablespoons extra virgin olive oil
- Pepper for seasoning
- Toasted pita breads and lemon cheeks, to serve
Process both cans of chickpeas in a food processor until roughly chopped, then transfer to a large bowl. Repeat with remaining chickpeas. Don’t blend them too much, you don’t want them to go mushy. (I used a Tupperware happychopper for mine instead of a food processor)
Twist stems from cauliflower tops, discard stems, and pop into boiling water for two minutes until soft. After they have cooled crumble with your hands into small pieces into the bowl with the chickpeas.
Add remaining ingredients to bowl, season with salt and pepper, add lemon juice then toss to combine.
Stand for 15 minutes to allow the flavours to infuse.