Middle Eastern Chickpea Salad

Tomatoes, cucumbers and bell peppers give the salad a fresh, crisp taste. And chickpeas makes this salad nutritious.

Ingredients: 1/4 cup fresh lemon juice Peel of 1 lemon, cut into small strips 2 tablespoons of olive oil 1 clove garlic, finely chopped 2 red bell peppers, cut into wide strips 1/2 cup boiled brown rice 400 grams of canned (or boiled) chickpeas 24 cherry tomatoes cut in half 1 cup of pitted olives (or olives, choose to taste) 1 cucumber, peeled and diced 2 tablespoons chopped fresh parsley 1/4 cup red onion, diced

Recipe: 1. Preheat the oven. In a bowl, mix lemon juice, lemon zest, olive oil and garlic. Set aside. 2. Put the pepper on a baking sheet and fry until the skin begins to bubble and turn black. Remove and cool the pepper. Remove the peel and cut the pepper into cubes. 3. In a large bowl, mix rice, chickpeas, tomatoes, olives, cucumber, parsley, onion, and pepper. Season the salad with a mixture of lemon juice. Add lemon zest if desired.