Fresh chickpea salad with sun-dried tomatoes

Step 1/8

• 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

• 1 agave nectar
• 150 g feta cheese

• cutting board
• knife

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

Step 3/8

• bowl (large)
• salad servers

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

Step 4/8

• 1 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.

Step 6/8

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

Step 7/8

• 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! 😁

Enjoy your meal!