Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Tip the chickpeas into a small roasting tin, add 1 tbsp olive oil, the cumin, coriander and ¼ tsp cayenne, and season. Mix to coat the chickpeas in the spices, then roast for 20 minutes or until golden and crisp.
Put the pitta pieces on another baking sheet and add the dried oregano, garlic powder, the pinch of cayenne and the rest of the olive oil, and season well. Toss then toast in the oven for 5-6 minutes or until crisp and golden. Cool.
Put the tomatoes in a large bowl. Halve the cucumbers lengthways and cut into slices on the diagonal, then add to the tomatoes along with the spring onions and radishes. Add the Little Gems with the herbs.
Whisk together the dressing ingredients then pour over the salad, add the toasted chickpeas and pitta pieces, and mix to combine.
Let the salad sit for 3-4 minutes for the dressing to permeate the salad and toasted pitta, and then sprinkle with a pinch of sumac, if using, and serve.