For 4 people
For 4 people
Dip the chickpeas in cold water for 8 hours, 2 days before preparation
Drain the chickpeas then boil them in a saucepan with 4 times their volume of water for 10 minutes
Let the chickpeas expect for 2 hours 30 minutes or 3 hours, then drain them and let them cool
Cut the pepper in 2 and leather under the oven grill for 30 minutes at 200°C, then peel it and cut it into strips
Immerse the raisins in lukewarm water for 15 minutes
In a bowl, mix the chickpeas, the pepper, the diced tomato, the onion and the drained grapes, then season
In a bowl mix the spices with the lemon juice, then pour it on the salad
Mix by adding the olive oil and the chopped parsley. Let stand overnight
Cut the diced feta to accompany the salad.
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