Fresh chickpea salad with sun-dried tomatoes
sieve, cutting board, knife, bowl (large), salad servers, citrus press, bowl (small), whisk, garlic press
- 480 g canned chickpeas (drained)
- 180 g jarred sun-dried tomatoes
Drain the chickpeas and sun-dried tomatoes and prepare everything you need. Then you're ready to start cooking!
- 1 agave nectar
- 150 g feta cheese
- cutting board
Dice onion, feta cheese, and sun-dried tomatoes.
- bowl (large)
- salad servers
Add ingredients to a bowl along with the drained chickpeas and mix well to combine.
- 1 red bell pepper
- 6 sprigs parsley
Mince bell pepper. Remove the stems from the parsley and chop roughly.
Add to the bowl with the chickpeas.
Now mix everything well to combine 😊. This already looks really delicious, doesn't it?
- ½ lemon
- 1 clove garlic
- 6 tbsp olive oil
- 1 dash agave nectar
- 1 pinch ground cumin
- citrus press
- bowl (small)
- garlic press
Almost there, now all that's missing is the dressing 😉 For this, squeeze half the lemon, peel the garlic clove, and crush it with your hand. Mix the olive oil with the juice of the lemon and a dash of agave syrup. Press the garlic clove through a garlic press (or mince with a knife) and add to the dressing. Season with salt, pepper, and cumin to taste. Tip: If desired, use the remaining oil from the sun-dried tomatoes as an alternative to the olive oil.
Pour the dressing over the salad, mix everything together, et voilà: the salad is ready. It is wonderful as a side dish, for example with fish or pita bread and hummus, but can also be enjoyed as a protein-rich meal. Bon appétit! 😁