Turkish Chickpea Salad

Method

1. Heat a little oil in a pan, add the pre-cooked chickpeas, paprika powder, and a pinch of salt. Cook for 4–5 minutes, stirring, until fragrant.
2. Remove the chickpeas from the pan and set aside.
3. Slice the sweet peppers into thin strips.
4. Slice the onions thinly.
5. In the same pan, heat a little oil and add the onions and minced garlic. Sauté until softened, about 3–4 minutes.
6. Add the pepper strips to the pan. Cook until they are softened but still slightly crunchy.
7. Add chopped sun-dried tomatoes, ground cumin, and chili powder (adjust to taste). Cook for another few minutes.
8. Turn off the heat and let the pepper mixture cool completely.
9. Meanwhile, chop fresh basil and parsley.
10. Once cooled, transfer the pepper mixture to a large bowl.
11. Add the reserved chickpeas, chopped herbs, a splash of apple cider vinegar, and a squeeze of lemon juice. Mix well.
12. Taste and adjust seasoning with more salt, vinegar, or lemon juice as needed.
13. Serve topped with additional fresh herbs and lemon wedges.