Ingredients

1 red onion, thickly sliced
400g can Coop chick peas, drained and rinsed
1 tsp smoked paprika
½ tsp cumin seeds
¼ tsp ground coriander
¼ tsp ground cinnamon
2 tbsp Coop olive oil
1 tbsp finely chopped flat leaf parsley (leaves and stalks)
1 tbsp Coop red wine vinegar
2 Coop little gem lettuces, leaves separated
115g pack Coop cocktail tomatoes on the vine, halved
2 Coop wholemeal pitta breads, roughly torn

Method

1. Preheat the oven to 240°C/fan 220°C/gas 9

2. Put the onion on a baking tray, along with the chick peas, all the spices, and 1 tbsp of the olive oil

3. Season, toss well to coat, then roast for 20 mins

4. Mix the parsley with the vinegar and remaining olive oil to make a dressing, then season to taste

5. Put the lettuce and tomatoes in a bowl, add the dressing and toss together

6. Out of the oven, push the chick peas and onion to one side of the tray

7. Lay the torn pitta on the other side, then roast for 5 mins

8. Top the salad with the roasted chick peas and onion, then serve with the toasted pitta chips