Ingredients

Steps

• Pound the garlic and a pinch of salt to a paste in a mortar.
• Add the tahini and half of the lemon juice to the garlic paste.
• Stir in the remaining lemon juice.
• Mix in 15ml of water at a time followed by the olive oil to reach desired consistency.
• Place the chickpeas and chopped onion in a large bowl.
• Add the roughly chopped tomatoes to the bowl.
• Season with black pepper and add the fresh parsley and coriander.
• Drizzle a portion of the dressing over the salad and serve the remainder on the side.
• Garnish with cayenne pepper and serve with warm pitta bread.