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.

We need:

• 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.

Enjoy!