FRIJE

Instructions

• 1.   Preheat the oven to 220 °C/425 °F.
• 2.   Drain and rinse the chickpeas. Place half of them on a baking sheet. Drizzle with olive oil, sprinkle with cumin, and mix well. Place the mini bell peppers on the same baking sheet, slightly apart, drizzle with olive oil, and sprinkle with salt.
• 3.   Bake for 15-20 minutes, stirring everything with a spoon halfway through cooking. The bell peppers should become slightly browned. Remove the baking sheet from the oven. Let it cool for 5 minutes, then transfer all the chickpeas to a large salad bowl.
• 4.   Rinse and halve the cherry tomatoes, then add them to the bowl. Cut the cucumber into small pieces, peel the onion and slice it thinly. Add both to the bowl and mix. Crumble the feta cheese and add it. Finely chop the mint, basil, and green onion stalks, and incorporate them into the salad. Mix well. Sprinkle with lemon zest and place the bell peppers here and there.
• 5.   In a small bowl, mix 4 tablespoons of olive oil with lemon juice. Season with salt and pepper, and adjust the seasoning if necessary. Pour the dressing over the salad and serve.