Ingredients

2 tsp vegetable oil
1 tsp ground cumin
1/2 tsp ground turmeric
1 tsp ground cinnamon
2 medium red onions, peeled and thinly sliced
4 tbsp balsamic vinegar
410g can chickpeas in water, drained and rinsed
1 tsp harissa
3/4 bag Lasting Leaf Sweet & Crunchy

Method

Heat the oil in a heavy based pan and add the cumin, turmeric and cinnamon.

Cook until aromatic then add the onion and cook on a medium heat until soft. Add the balsamic vinegar and cook until the vinegar has evaporated.

Add the chickpeas and harissa and cook through.

Place the salad onto a large serving plate and toss onion and chickpea mixture through.