John Myers
Ingredients for 5 servings:
- 300 g chickpeas
- 1 ½ liters vegetable broth
- 3 garlic cloves
- 100 g onion(s), red
- 2 large yellow bell peppers
- 1 large chili pepper(s)
- 4 bunch of spring onions
- ½ bunch parsley, flat
- 250 g feta cheese
- some lemon juice
- some coriander, crushed
- salt and pepper
- 80 ml rapeseed oil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Enjoy without worries!
Soak the chickpeas overnight, then drain. Combine the vegetable stock with the chickpeas in a large pot, bring to a boil, and cook the chickpeas on low heat for about 1 hour until tender. Peel and finely dice the garlic and onion, then fry in a little rapeseed oil. Halve the bell pepper and chili pepper, remove the seeds, and finely dice both. Wash the spring onions and slice them finely. Roughly chop the parsley. Drain the chickpeas and let them cool; add the garlic, onion, bell pepper, chili, spring onions, and parsley. Crumble the feta cheese and stir it in. Season the salad with lemon juice, salt, pepper, and coriander. Stir in the remaining rapeseed oil and let the salad marinate well.
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