Ingredients
2 cans of chickpeas á 400 g
3 tablespoons olive oil
1 tablespoon paprika powder
1 cucumber
2 bell peppers, red + yellow
200 g tomatoes
1 handful parsley
1 handful mint
1 red onion
salt and pepper
Optional: lemon
Instructions
Mix drained chickpeas, oil and paprika powder in a large bowl. Add salt and pepper, then refrigerate until heated through.
Meanwhile, clean cucumber, peppers, and tomatoes and dice chickpeas-size. Finely chop parsley and mint. Peel and finely dice red onion.
Add vegetables and herbs to chickpeas. Mix everything well and season again with salt and pepper.
Divide among 4 cans and store in an airtight container in the refrigerator.
Mia's tips
The salad can be stored for up to two days in an airtight container in the refrigerator.