Warm Chickpea Salad

Warm Chickpea salad, hearty, healthy, whatever you need for intermediate weekly lunch and suitable for detoxification of our meat eating days.
Chickpeas, red sweet peppers, feta cheese and olives. Tastes known without surprises and in great combination.
Enjoy.

work: 30′

time: 12h:30′

easy:

Ingredients (4 servings) 250g (8.8 oz) chickpeas, cooked 6 tbsp olive oil 1 red onion, cut into rings 250g (8.8 oz) cherry tomatoes 1 red pepper ½ lemon, juice 3 tbsp parsley, chopped (optional) 100g (3.5 oz) olives, pitted, sliced 150g (5.3 oz) feta cheese, diced salt & pepper freshly ground	From the evening slow soak chickpeas in warm water with a tablespoon of salt. Next day, wash and boil them in clean water that will cover them for 30' mins or until well softened. In a nonstick frying pan put half the oil and sauté the onion for a while.	Add the cherry tomatoes cut in half, and the peppers cut into strips. Sauté over medium heat for 8-10 minutes to soften the vegetables and to evaporate their waters.
When the chickpeas are ready, drain and put in a bowl. Pour over the chickpeas the contents of the pan and sprinkle with pepper.	Then add the cubes of feta, olives…	… lemon juice, parsley and sprinkle with the remaining olive oil. Taste and correct the taste with salt and pepper. Stir gently and serve.

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Author Zambia Sifaki