Tomato and Chickpea Salad

Yet another recipe from Ottolenghi, who really comes through in the summer time with great recipes to highlight the seasonal bounty. 400g tin chickpeas, drained, rinsed and patted dry (230g net weight) 1 large red onion, peeled and cut into 2-3cm wedges (200g net weight) 1½ tbsp olive oil 1 garlic clove, peeled and crushed 1½ tsp ras el hanout Salt and black pepper About 60g tahini paste 1 tbsp lemon juice 600g cherry tomatoes, halved 15g parsley leaves, roughly chopped 10g mint leaves, finely shredded Heat the oven to 220C/425F/gas mark. Mix the chickpeas in a bowl with the onion, oil, garlic, ras el hanout, a third of a teaspoon of salt and plenty of pepper, then spread out on a large oven tray lined with baking paper. Roast for 25 minutes, stirring once halfway through, until the chickpeas are crisp and the onion is soft, then leave to cool for five minutes. Put the tahini in a large bowl with 60ml cold water, the lemon juice and a quarter-teaspoon of salt. Whisk together until it’s about as thick as runny honey, adding a little more tahini if it’s not quite thick enough. Add the tomatoes and herbs, and stir gently. Transfer the tomatoes to a large platter (or to four smaller serving plates), top with the crisp chickpeas and caramelised onions – don’t stir the two together though – and serve.