1. To make the salad, chop the vegetables and herbs very finely and mix together with the remaining ingredients in a medium bowl.
2. To make the sumac yoghurt, mix all the ingredients together in a small bowl.
3. To make the pita chips, heat the oven to 180 degrees. Cut the pitas in half and cut each half at the seam so you have four thin pieces. Cut each piece into two or three triangles. Repeat with remaining pitas.
4. Drizzle two large baking trays with a tablespoon each of the oil. Place the pita pieces in a single layer on each tray and drizzle with another tablespoon of oil and season with salt. Bake for about 15 minutes, rotating the tray about halfway through, until the pita chips are crisp and golden. Some pitas are thicker than others so may require a little more oil to crisp them up. Once baked, spread the pita chips out on a large platter.
5. To make the spiced chickpeas, heat a tablespoon of oil in a large frying pan on a medium heat and add the remaining ingredients. Fry for three minutes until heated through and the spices are fragrant. Spoon the chickpeas over the centre of the pita chips.
6. Spoon the chopped salad over the chickpeas and pita chips. Place a few dollops of the sumac yoghurt on top. Garnish with parsley and sumac. Serve immediately.
If you don’t have ras el hanout to hand, use two teaspoons worth of a mix of the following: black pepper, ground cumin, ground coriander, paprika, and/or smoked paprika.
All the elements of the salad can be prepared in advance but they should only be plated once you are ready to eat as the pita will go soggy. The spiced chickpeas can be served hot or cold.