Chickpea salad with cumin vinaigrette

INGREDIENTS

• ¼ tsp black pepper
• ½ tsp salt
• 1 tbsp red wine vinegar
• 1 lemon
• 2 cloves of garlic
• ½ tsp cayenne pepper
• 2 tsp capers
• 1½ tsp ground cumin
• 1 tsp paprika
• 3 tsp olive oil
• 16 oz can of chickpeas
• 1 tomato
• 1 red bell pepper
• 2 tbsp thyme leaves
• 2 tbsp parsley
• ½ cup feta cheese

TOOLS

• 1 knife
• 2 colanders
• 1 squeezer
• 1 grill
• 2 bowls
• 1 whisk
• 1 wooden fork
• 1 aluminum foil

Preheat the grill to 250°F for 15 minutes.

Put a red bell pepper in aluminum foil. Drizzle 1 tsp of olive oil over it and sprinkle with a quarter tsp of salt.

Put the aluminum foil on the hot grill and roast for 8 minutes.

Cut the lemon in half.

Squeeze the lemon halves using a squeezer to get lemon juice.

Peel and mince the garlic. Chop the tomato, thyme leaves and parsley.

Drain the canned chickpeas in a colander.

Turn off the heat and remove the aluminum foil from the grill to get a roasted red bell pepper.

Peel the roasted red bell pepper and cut it in half with a knife, then remove the seeds. Cut the red bell pepper halves into small pieces.

Rinse and drain capers in a second colander.

Crumble the feta cheese using a wooden fork.

Put red wine vinegar in a bowl. Add lemon juice, minced garlic, drained capers, cayenne pepper, ground cumin, and paprika to the bowl and whisk for 2 minutes. Then add 2 tsp of olive oil to the mixture and whisk for another 2 minutes to get a cumin vinaigrette.

Transfer the drained chickpeas to a second bowl. Add the chopped tomatoes, red bell pepper pieces, thyme leaves, chopped parsley, and cumin vinaigrette. Stir with a wooden fork and sprinkle with a quarter tsp of salt and black pepper. Scatter the crumbled feta cheese on top and stir gently with a wooden fork.

It’s ready to be served !