- Boil a can of chick peas in its own juice
- Cut 2 pita breads into 1 inch squares and fry until crisp and golden
- Add 1 tablespoon of tahini (sesame paste), a large minced clove of garlic and some salt to half a 750 g container of plain yogurt and mix well.
- Fry some pine nuts
On a small bowl, lay a handful of bread, then add a scoop of peas and cover with the tahini sauce. Sprinkle with pine nuts.