Prep & Cooking: 10mins
You can serve this salad for lunch or a light meal. Omit the beef chapavi and add 500g cooked medium prawns, peeled leaving tails intact, deveined, 1 avocado , halved, stone removed, peeled and chopped, and 1/3 cup fresh corriander leaves, with the tomato, chickpeas and parsely in step 1.
1 x Truss Flavorite cherry tomatoes, quartered
1 x 400g can of chickpeas
1/3 cup loosley packed fresh continental parsley leaves
1 tbs olive oil
Salt & freshly ground pepper
Beef chapavi with paprika yoghurt
Combine cherry tomato, chickpeas and parsley in a medium bowl. Drizzle with oil and gently toss to combine. Season with salt and pepper, and serve immediately with the beef chevapi.