Spiced chickpeas with chopped salad | Recipe | A kitchen in Istanbul

Ingredients

• 500 g cooked chickpeas (from 200 g dried, soaked and cooked, or 2×400 g tins chickpeas, rinsed and drained)
• 4 Tbsp olive oil
• 1 ½ tsp ground cumin
• 1 ½ tsp ground coriander
• 1 ½ tsp pul biber (Aleppo pepper)
• salt and pepper
• 2 spring onions (green onions/scallions) (finely sliced)
• 300 g tomato ((c. 2 large), cut into 1 cm dice )
• 300 g Middle Eastern cucumbers ((c. 3 medium), cut into 1 cm dice)
• 75 g radishes ((c. c. 3 mini), cut into 1 cm dice)
• 15 g flat-leaf parsley (Italian parsley) (without thick stems, finely chopped)
• 5 g mint leaves (leaves, finely chopped)
• 3 Tbsp lemon juice
• 3 Tbsp extra virgin olive oil