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
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