Fresh chickpea salad with sun-dried tomatoes

Based on 6 ratings

Leoleoolé

Community Member

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
480 g canned chickpeas (drained)
180 g jarred sun-dried tomatoes
red onion
150 g feta cheese
red bell pepper
6 sprigs parsley
½ lemon
1 clove garlic
6 tbsp olive oil
1 dash agave nectar
1 pinch ground cumin
salt
pepper

Utensils

  • sieve
  • cutting board
  • knife
  • bowl (large)
  • salad servers
  • citrus press
  • bowl (small)
  • whisk
  • garlic press
  • Step 1/8

    Drain the chickpeas and sun-dried tomatoes and prepare everything you need. Then you're ready to start cooking!
    • 480 g canned chickpeas (drained)
    • 180 g jarred sun-dried tomatoes
    • sieve

    Drain the chickpeas and sun-dried tomatoes and prepare everything you need. Then you're ready to start cooking!

  • Step 2/8

    Dice onion, feta cheese, and sun-dried tomatoes.
    • agave nectar
    • 150 g feta cheese
    • cutting board
    • knife

    Dice onion, feta cheese, and sun-dried tomatoes.

  • Step 3/8

    Add ingredients to a bowl along with the drained chickpeas and mix well to combine.
    • bowl (large)
    • salad servers

    Add ingredients to a bowl along with the drained chickpeas and mix well to combine.

  • Step 4/8

    Mince bell pepper. Remove the stems from the parsley and chop roughly.
    • red bell pepper
    • 6 sprigs parsley

    Mince bell pepper. Remove the stems from the parsley and chop roughly.

  • Step 5/8

    Add to the bowl with the chickpeas.

    Add to the bowl with the chickpeas.

  • Step 6/8

    Now mix everything well to combine 😊. This already looks really delicious, doesn't it?

    Now mix everything well to combine 😊. This already looks really delicious, doesn't it?

  • Step 7/8

    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.
    • ½ lemon
    • 1 clove garlic
    • 6 tbsp olive oil
    • 1 dash agave nectar
    • salt
    • pepper
    • 1 pinch ground cumin
    • citrus press
    • bowl (small)
    • whisk
    • 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.

  • Step 8/8

    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! 😁

    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! 😁

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