Mediterranean chickpea salad

Ingredients for 2 servings:

• 1 large can of chickpeas (800 g)
• 1 onion(s), red
• 1 zucchini
• 1 bell pepper(s)
• 1 chili pepper(s), fresh red
• ½ bunch parsley, flat
• 250 g feta cheese
• 3 tbsp red wine vinegar
• 6 tbsp olive oil
• Sugar
• lemon juice
• Salt
• Olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian main course

Mix the vinegar, olive oil, sugar, lemon juice, and salt to make a salad dressing. Drain the chickpeas in a sieve and toss them with the vinaigrette in a bowl. Add the red onion, slice the zucchini, and very finely slice the chili pepper. Slice the zucchini and the peppers, and fry both in olive oil. The zucchini should be nicely browned, but the peppers should only be slightly translucent. While the zucchini is frying, dice the feta cheese and stir it into the chickpea mixture. Roughly chop the parsley. Stir in the fried vegetables and add the parsley. Finally, season to taste with lemon juice and salt. Serves 2 as a main course or 4 as a side dish. Serve with flatbread.