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Chickpea and bell pepper salad with feta cheese

Chickpea and bell pepper salad with feta cheese

Preparation time:
25 min
Difficulty level:

Nutritional values:

33 g
19 g
26 g


Tomatoes (fresh)Tomatoes (fresh)½ (75 g)
Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Teaspoon
Onion (fresh)Onion (fresh)¼ (25 g)
Ginger (fresh)Ginger (fresh) 1 Pinch(s)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Vinegar, spirit vinegar, white wine vinegarVinegar, spirit vinegar, white wine vinegar ½ Teaspoon
Dill (fresh or dried)Dill (fresh or dried) 1 Tablespoon
Coriander (dried)Coriander (dried) 1 Tablespoon
CuminCumin ⅓ Pinch(s)
Chickpeas (canned)Chickpeas (canned) 120 g
Feta, sheep cheese, shepherd cheese (approx. 30% fat)Feta, sheep cheese, shepherd cheese (approx. 30% fat) 30 g
Lemon (fresh)Lemon (fresh)¼ (20 g)


Step 1:
Peppers wash, clean and cut into strips. Cut tomatoes in half, remove stalk and seeds and cut into narrow strips. Dill and coriander wash, shake dry and pluck off tips and leaves respectively.
Step 2:
Drain the chickpeas, rinse in a sieve and let drain. For the dressing, whisk together lemon juice, vinegar, oil, salt, pepper, cumin and ginger. Mix chickpeas, peppers, tomatoes, onion, herbs and dressing in a bowl.
Step 3:
Crumble feta cheese over it.

Macronutrient distribution:

The recipe Chickpea and bell pepper salad with feta cheese is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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