Chickpea salad with dried tomatoes and feta

Ingredients for 2 servings:

• 1 small can of chickpeas
• 1 small onion(s), sliced
• 1 handful of tomatoes, dried, finely chopped
• 70 g feta cheese, diced
• 1 tsp sambal oelek (or another chili paste)
• 1 handful of parsley, chopped
• 4 tbsp olive oil
• 1 lemon(s), organic
• 1 clove(s) garlic, squeezed
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

with olive oil and lemon dressing

Drain the chickpeas in a colander and rinse. In a bowl, combine the chickpeas, onion, sun-dried tomatoes, feta, and parsley. Grate some of the zest from the organic lemon. Then slice and squeeze the lemon. Combine the oil, 2-3 tablespoons of lemon juice, and garlic to make a dressing. Mix with the salad and season with sambal, salt, and pepper. Let the salad stand for at least 30 minutes. Adjust the seasoning if desired. The salad tastes great with bread, grilled meat, or grilled fish.