Chickpea Salad with Lemon

Drain the chickpeas in a sieve and rinse them under cold water until there's no more foam. Let them drain well.

• 1 can Chickpeas

Wash the lemon in hot water and finely grate the zest of one half into a large bowl.

• ½ Lemon

Cut off the zested half and squeeze the juice (about 2 tbsp) into the bowl.

Add the olive oil, salt and pepper and whisk until combined.

• 2 tbsp Olive oil
• Salt
• Pepper

Peel ½ red onion and dice it finely.

• ½ Red onion

Add the chickpeas and diced onion to the dressing, mix well and let them sit for about 5 minutes. This way they soak up the lemon flavor.

Meanwhile, while step 6 runs

Meanwhile, wash the cherry tomatoes and cut them in half.

• 200 g Cherry tomatoes

Meanwhile, while step 6 runs

Meanwhile, halve the bell pepper, remove the seeds and cut it into small cubes.

• 1 Bell pepper

Meanwhile, while step 6 runs

Meanwhile, wash the parsley, shake it dry and chop the leaves finely.

• ½ bunch Parsley

Add the tomatoes, pepper and parsley to the chickpeas and mix everything well.

Season to taste with salt and pepper.

• Salt
• Pepper

Divide the salad between plates. Covered, it keeps in the fridge for 2 days.