SERVES 3-4

Chickpeas are a great source of protein and shouldn’t be reserved only for houmous. This makes a tasty, nourishing lunch or light supper.

2 large, thin flatbreads or pitta breads

½ tsp paprika

4 tbsp olive oil

1 red onion, peeled and thinly sliced

2 garlic cloves, peeled and thinly sliced

½ red chilli, deseeded and finely chopped

400g tin chickpeas, rinsed and drained

Generous squeeze of lemon juice

Large handful of flat-leaf parsley leaves

Sea salt and black pepper

150g feta cheese

1 Heat the oven to 180C/Gas 4. Split the breads horizontally. Mix the paprika with 2 tbsp of the olive oil. Brush each piece of bread with this mixture and place on a baking sheet. Bake until lightly golden brown and crisp, just 2-3 minutes for thin flatbreads, 4-5 minutes for pitta bread.

2 Meanwhile, heat the remaining olive oil in a pan, add the onion and cook, stirring, over a medium heat for 6-8 minutes until soft. Add the garlic and chilli and fry for another minute. Tip in the chickpeas and stir. Squeeze over the lemon juice and add the parsley and a little seasoning to taste.

3 Warm the chickpeas through, then tip into a large bowl and leave to stand for a few minutes. Crumble over two thirds of the cheese and toss well. Divide between serving plates and crumble over the remaining feta. Break the bread into smaller pieces and serve on the side.

4 If you’re preparing this salad for a packed lunch, leave the chickpea mixture to cool completely before adding the feta. Pack the bread in a separate, airtight container to keep it crisp.

Extracted from Gordon Ramsay¹s Healthy Appetite, published by Quadrille Publishing on May 4. Text © Gordon Ramsay 2008. Photography © Lisa Barber 2008.

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