Preheat the oven to 375 F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
Place the shallots in a bowl and cover them with the lemon juice. Set aside to pickle lightly for 15-20 minutes.
1 large shallot, 2 lemons
Place the pita in a bowl. Add 2 tablespoons of the olive oil and a pinch of salt and toss to coat. Pour the pita pieces onto the prepared baking sheet and pop it in the oven. Bake for 15 minutes or until golden. Set aside to cool.
2-3 whole wheat pitas, ⅓ + 2 tbsp olive oil
Place dill, parsley, garlic, and salt in a food processor. Strain the lemon juice from the shallots into the food processor and add the remaining olive oil. Blitz until smooth.
½ cup fresh dill, ½ cup fresh flat-leaf parsley, 2 cloves garlic, 1 tsp salt
Place the rice, sugar snap peas, chickpeas, pickled shallots, and pita chips in a large bowl. Add the dill parsley dressing and toss to coat. Taste and season with additional salt accordingly.
4 cup freshly cooked basmati rice, 227g (8oz) sugar snap peas, 1 (540ml, 18 fl oz) can chickpeas
Transfer the salad to a large platter and garnish with additional herbs and the blood oranges. Serve immediately.
2 blood oranges
