Spiced Chickpea Salad

1. 1

   In a small saucepan, heat oil over low heat. Add spice mix and raisins and cook for 3-4 mins, or until mixture is fragrant and raisins are plump. Remove from heat and let cool slightly. Add lemon juice and season.

2. 2

   Combine carrot, zucchini, beans, chickpeas and mint in a large bowl. Add raisin dressing and toss to combine. Season then set aside.

3. 3

   Cut pita bread into 4 pieces then halve. Toast until lightly browned then transfer to serving plates. Sprinkle with feta and extra mint. Serve topped with salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.