Grape leaves, sumac and crunchy chickpeas salad

Recipe by: Goody Kitchen

Serving Size

1

Preheat the oven to 180°C, gas mark 4.
2
Shake the chick peas to remove any excess liquid, then dry well with a tea towel.
3
Tip onto a baking tray and drizzle with the olive oil and sumac, tossing well to coat.
4
Cook for 20-25 minutes or until crisp.
5
Slice the grape leaves into 2cm rounds and put in a bowl with the cucumber, rocket and chick peas. Mix well.
6

Divide among serving plates and scatter with the mint leaves.