Turkish chickpea salad

Name: Turkish chickpea salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (425 ml each) Chickpeas; 1 yellow pepper; 1 red pepper; 250 g cherry tomatoes; 2 Breakfast cucumbers; 15 g Coriander; 15 g Parsley; 1 red onion; 1 Garlic clove; 1 red peppers; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

"One day Maurizio, our Italian meat supplier, told me that he loved chickpeas so much that he sometimes wished he could stand in the chickpea rain with his mouth open!"

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (425 ml each) Chickpeas
1 yellow pepper
1 red pepper
250 g cherry tomatoes
2 Breakfast cucumbers
15 g Coriander
15 g Parsley
1 red onion
1 Garlic clove
1 red peppers
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil

Directions

1
Drain the chickpeas in a sieve, rinse and drain well. Clean, wash and finely dice the peppers. Wash and halve the tomatoes. Clean and wash cucumbers. Finely dice 1 cucumber, slice 1 lengthwise into thin slices. Wash herbs, shake dry and chop together with the stems.
2
Peel and finely chop the onion. Peel and chop the garlic. Wash and clean the peppers, cut lengthwise, remove seeds and chop finely. Mix lemon juice, onion, garlic and pepperoni. Season with salt and pepper. Fold in the oil.
3
Mix chickpeas, paprika, tomatoes and cucumber with herbs and the vinaigrette. Season to taste with salt and pepper. Honey-mustard sausages taste good with it.