This summer I’ve been making lots of salads.
It’s still extremely hot in Dubai and one more salad has been done:)
I found these beautiful capsicums at a store, grown by farmers in the Netherlands. They’re absolutely marvellous, aren’t they?
Never seen such deep purple, blackish color of bell peppers. 🙂 They are green inside and have got the same taste as green ones.
So, about the salad. One of the main ingredients are capsicums, as you could guess 😉
I promise, the salad won’t leave you hungry. Chickpeas in it are high in protein! Usually I make it ahead (before fitness class, for example, after I’m so hungry!) so it has plenty of time to marinate.
- 1 can chickpeas (drained)
- 2 big capsicums
- 100 g feta cheese
- juice of ½ lemon + zest of ¼ lemon
- extra virgin olive oil (for frying and dressing)
- 2-3 sprigs of fresh thyme (or dried one is good as well)
- 1 tsp cumin
- fresh mint or/and parsley
Heat the olive oil with thyme and cumin just for 1 minute, add shredded capsicums, toss and stir-fry until they become soft. My purple peppers turned into greenish color 😀
In a large bowl, combine chickpeas, capsicums, feta cheese and lemon zest. Toss to combine. Pour 2 tbsp olive olive and lemon juice over the mixture.
Add some fresh mint and parsley; season to taste with grounded black pepper.
You can serve it immediately, but I heartily recommend to leave it for 30-60 minutes to marinate.