herby chickpea salad

for 2 servings:

30g pine nuts (or any other nuts)

400g chickpeas

3 mini cucumbers, sliced

2 handfuls cherry tomatoes, halved

1 small red onion, thinly sliced

handful fresh parsley

handful fresh dill

dressing:

2 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 tsp dried oregano

salt and black pepper to taste

method:

toast the (pine) nuts in a dry pan until golden.

mix all of the ingredients in a large bowl. season to taste with salt and vinegar.

for the best flavour, marinate for a few hours or overnight.

great on it’s own, extremely great with fluffy pita.