How can I do?Drain and rinse the chickpeas. Cut the peppers into small cubes 2.1 cm. Cut the tomatoes in two, remove seeds, cut 1cm cubes.
Place the pumpkin seeds in a dry pan fry and set aside. Prepare the sauce with olive oil, lime juice, salt, pepper and piment d'Espelette.
All ingredients, except give the seeds in a bowl and gravy. Mix well and refrigerate for pepper is a bit softer to make.
If Serve with toasted pumpkin seeds and serve.
- 200g cooked chickpeas, drained
- 2.1 red pepper
- 2.1 green pepper
- 1 large tomato (not too ripe)
- 30 g pumpkin seed
- Juice of one lime
- Piment d'Espelette
- Olive oil
Yield: 4 people
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