Preparation
Step 1
Preheat the oven to 180°C, gas mark 4.
Step 2
Shake the chick peas to remove any excess liquid, then dry well with a tea towel.
Step 3
Tip onto a baking tray and drizzle with the olive oil and sumac, tossing well to coat.
Step 4
Cook for 20-25 minutes or until crisp.
Step 5
Slice the grape leaves into 2cm rounds and put in a bowl with the cucumber, rocket and chick peas. Mix well.
Step 6
Divide among serving plates and scatter with the mint leaves.
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