Chickpea and lentil salad

Ingredients for 2 servings:

• 150 g chickpeas, cooked
• 150 g beluga lentils, cooked
• ½ cucumber(s), organic
• 2 tomatoes
• 12 green olives
• 1 onion(s), red
• 1 garlic clove(s)
• 0.33 chili pepper(s)
• 100 g sheep’s cheese
• 2 tbsp lemon juice
• 40 ml vegetable stock
• salt and pepper
• 1 pinch(s) of sugar
• 3 tbsp extra virgin olive oil
• ½ bunch flat-leaf parsley

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

vegetarian, summery

Halve the cucumber lengthwise and scoop out the seeds with a spoon. Cut the cucumber into bite-sized pieces. Remove the stems and seeds from the tomatoes and dice the flesh. Peel, halve, and thinly slice the onion. Peel the garlic and crush it with a little salt. Dice the feta cheese, slice the olives into rings, and finely dice the seedless chili pepper. Mix the lemon juice, broth, spices, and oil to make a marinade and stir in all the ingredients except the parsley. Let it marinate for about half an hour. Before serving, stir in the chopped parsley and season to taste.