250g |
dried chickpeas, soaked overnight in water |
100g |
barberries |
1/2 |
red onion, peeled and thinly sliced |
1 handful |
spinach, washed and dried |
1 handful |
wild rocket, washed and dried |
1/4 bunch |
coriander (cilantro), washed and stems attached |
1/4 bunch |
mint, washed, leaves picked and roughly torn |
1/4 bunch |
parsley, washed, leaves picked and roughly torn |
40g |
sesame seeds, toasted |
40g |
pepitas (pumpkin seeds), toasted |
40g |
sunflower seeds, toasted |
|
juice and zest of 1 lemon |
75m |
extra virgin olive oil |
|
salt and freshly ground black pepper, to taste |
150g |
feta |