In a pan covered with non-stick paper, place the pies, sprinkle with olive oil, sprinkle with salt, paprika and oregano and then bake in a preheated oven at 180o C for 8 minutes. Leave them to cool for a few minutes before putting them in the salad.
For the salad, in a pan pour the olive oil together with the onions over medium heat to shine and soften for 10 minutes, add the tomatoes, mix gently, add the chickpeas and the citrus juice, together with the zest, a little salt and stir for 2 minutes.
Serve with the pies and finely chop the mint for extra aroma and taste.
Tip: For a more spicy taste, add a chopped hot pepper!