This twist on fattoush – the popular Middle Eastern chopped salad – replaces the more usual shards of crisp pitta bread with fibre-filled chickpeas. Use the chickpeas straight from the tin or roast them, as here, until crisp to tie in with the salad’s signature mix of contrasting textures, flavours and colours. This is also good topped with crumbled feta for added protein. Carbs 16g; fibre 7.3g; calories 318 kcal per serving

Method

• Preheat oven to 190°C (170°C fan). Line a large baking sheet with baking parchment.
• Mix together the olive oil and paprika in a mixing bowl, then season. Pat the chickpeas dry, removing any loose skins, then add them to the bowl. Turn the chickpeas until coated in the spice oil, then tip them onto the lined baking tray and spread out evenly. Roast for 30 minutes, turning occasionally, or until crisp and golden – they will crisp up further when cooled.
• Meanwhile, mix together the dressing ingredients and season with salt and pepper.
• Put the tomatoes in a mixing bowl with the cucumber, radishes, onion and three-quarters of the herbs. Spoon over enough of the dressing to coat and toss gently until combined.
• Arrange the lettuce on a serving plate and top with the tomato mixture. Scatter over the remaining herbs, chickpeas (save some to snack on as you probably won’t want to use all of them) and the almonds, if using. Add a final sprinkling of sumac.

Adapted from The Right Carb: How to enjoy carbs with over 50 simple, nutritious recipes for good health (Pavilion Books)

First published in the JC August 5 2021