Ingredients

• about 500 g cooked chickpeas*
• 1 red bell pepper**
• 4 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon sugar
• 3 teaspoons cumin
• 1 teaspoon chili flakes
• a small pinch of salt and 1/2 teaspoon ground pepper
• 1 clove garlic
• 1/3 young onion
• 1 tomato
• 3 tablespoons chopped dill
• 4 tablespoons chopped parsley
• 2 tablespoons chopped chives
• a few mint leaves

Preparation

1. Prepare the chickpeas - drain ready-made from a jar, or cook previously soaked dried chickpeas (here is a recipe for how to cook chickpeas).
2. Roast the pepper whole in the oven under the grill for about 15 minutes until the skin starts to blacken in spots, or cut into 6 pieces and place on a grill pan and grill under aluminum foil for about 20 minutes until the pepper softens and the skin blackens. Place the pepper in a bag, after 10 minutes remove it, peel off the skin, and cut into small cubes.
3. Pour olive oil into a bowl, add lemon juice, add sugar, cumin, chili flakes, salt, pepper, and minced garlic (pressed through a garlic press). Mix.
4. Add the cooked chickpeas and chopped roasted pepper and finely chopped onion. Blanch the tomato, peel off the skin, remove the seeds. Cut the flesh into cubes. Add to the salad.
5. Add the chopped dill, chives, parsley, and mint. Mix. You can chill in the refrigerator.