Spicy Chickpea Salad

Ingredients

• 2 red bell peppers
• 800 g chickpeas (canned; drained weight)
• 100 g sun‑dried tomatoes
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Honey
• 0.5 tsp sambal oelek
• ground cumin
• Salt
• Pepper
• 10 g parsley (½ bundle)
• 200 g baby spinach

Instructions

1. 1.

   Halve the bell peppers, remove seeds, wash and cut into cubes. Rinse the chickpeas in a sieve and let them drain well. Chop the sun‑dried tomatoes finely. Peel the onion, halve it and slice into thin strips. Peel the garlic and mince it.

2. 2.

   Heat 1 tsp of oil in a pan. Sauté the onion and garlic over low heat for 3 minutes. Remove from the pan and let cool for 4 minutes.

3. 3.

   Combine the tomatoes, bell pepper cubes, onion, garlic with the chickpeas. Whisk the remaining oil with lemon juice, honey and sambal oelek, then stir into the chickpea mixture. Season with cumin, salt and pepper.

4. 4.

   Fill glass jars with the chickpea salad. Wash and dry the parsley and spinach, pat them dry, tear off parsley leaves and layer both greens on top of the salad in the jars.