Step 1

Preheat oven to 200°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.

Step 2

Place garlic, cumin, coriander, salt, turmeric, allspice, ginger, black pepper, cayenne pepper and oil into mixing bowl and mill 1 min/speed 10. Scrape down sides of mixing bowl with spatula.

Step 3

Add chickpeas, onion and red capsicum and combine 30 sec//speed . Transfer onto one of the prepared trays. Place pita bread onto other baking tray, sprinkle with salt and drizzle with oil. Place both baking trays into oven and bake for 7 minutes (200°C). Remove pita bread and set aside. Turn chickpeas and bake for a further 10 minutes or until chickpeas are golden and crispy. Clean and dry mixing bowl.

Step 4

Place a bowl onto mixing bowl lid and weigh cabbage and vinegar into it. Set aside to pickle slightly.

Step 5

Place onion and sumac into mixing bowl and mix 20 sec//speed 3.

Step 6

Add yellow capsicum, oil, lemon juice and salt and mix 10 sec//speed 2. Transfer into the bowl with pickled cabbage and carefully stir to combine.

Step 7

Divide mixed salad, cucumber, pomegranate arils, reserved cabbage salad, roasted chickpeas and pitas between serving bowls. Garnish with mint and parsley to serve.