Ingredients :
Chickpeas – 200 g
Sweet bell pepper – 2 pcs.
Cauliflower – 1 pc.
Black olives – 100 gr
Capers – 50 g
Parsley – 1 bunch
Juice of one lemon
Liquid ghee oil – 2 tbsp.
Salt, pepper to taste
Soak the chickpeas for the night, then boil them according to the instructions on the package (not less than 40 minutes). Pepper cut into halves, free from seeds, brush with oil and bake for 15 minutes at 220 ° C. Separate the cauliflower into florets and steam. When ready, remove the bell peppers, pour the liquid into a salad bowl, add the lemon juice, chopped parsley, salt, pepper, capers and olives and stir.
Peel the pepper (to facilitate this, you need to place hot pepper in a deep bowl and wrap it tightly in clingfilm, leave it for 5-10 minutes) and cut it into squares. When the chickpeas are ready, drain the water and add it to the salad bowl with the dressing, add the peppers and cauliflower there as well. Mix thoroughly.
Have a nice meal!
