40ml |
extra-virgin olive oil |
1/2 |
lemon, zested and juiced |
4 |
spring onions, finely chopped |
1 |
garlic clove, crushed with ½ teaspoon salt |
400g |
tinned chickpeas, well rinsed and drained |
300g |
tinned broad beans, well rinsed and drained |
1 teaspoon |
ground cumin |
1/4 teaspoon |
turkish red chilli flakes |
1/4 teaspoon |
freshly ground black pepper |
2 |
medium vine-ripened tomatoes, diced |
2 tablespoons |
shredded flat-leaf parsley leaves |
|
soft white cheese, crumbled, such as feta or fresh goat’s cheese |
|
lemon wedges and pita, to serve |