Bart's Recipes
Let the chickpeas drain well and rinse them under cold water. Cut the bell pepper and cucumber into small cubes and the red onion as finely as possible.
Place the chickpeas in a large bowl and mix the bell pepper, cucumber and onion through. This combination delivers plant-based proteins, fiber and a fresh crunch that keeps the salad light.
Whisk the olive oil with the lemon juice, salt and pepper into a dressing and fold it through the salad. Crumble the feta over it and finish with coarsely chopped parsley. Let the salad sit for ten minutes if desired so the flavors can develop.
