Ingredients

For the Dressing

• 2½ tbsp rose harissa 

• 2½ tbsp olive oil

• 2½ tbsp lemon juice

• 1 tsp fine sea salt

For the Salad

• 1 x 325g jar of Queen Chickpeas, cooked

• ½ red onion, peeled + finely sliced

• 30 baby plum tomatoes (300g) halved

• 1 cucumber, deseeded and cut into 1cm half-moons (250g net weight)

• 20 pitted kalamata olives, halved

• 20g coriander, finely chopped

• 15g mint leaves (ie from about 8 sprigs), finely chopped

• 2 pitta breads, to serve