Mediterranean Chickpea Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large can chickpeas (800 g)
- 1 onion (s), red
- 1 zucchini
- 1 bell pepper (s)
- 1 chilli pepper (s), fresh red
- 0.5 ½ bunch parsley, smooth
- 250 g sheep cheese, creamier
- 3 tablespoon vinegar (red wine vinegar)
- 6 tablespoon olive oil
- sugar
- Lemon juice
- salt
- Olive oil for frying
Print Recipe
Pin Recipe Instructions
- Mix the vinegar, olive oil, sugar, lemon juice and salt into a salad sauce.
- Meanwhile, drain the chickpeas in a colander. Mix the drained chickpeas with the vinaigrette in a bowl. Then cut the red onion into narrow semicircles and the chilli pepper into very fine strips and add.
- Cut the zucchini into slices and the peppers into strips, fry both in olive oil, the zucchini can be nicely browned, the peppers should only be fried until they are slightly translucent. During the roasting process, cut the sheep`s cheese into cubes and fold into the cherry pea mixture. Roughly chop the parsley.
- Now stir in the fried vegetables and add the parsley. Finally, season everything again with lemon juice and salt.
- Suitable for 2 people as a main course or for 4 people as a side dish. It goes well with flatbread.
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