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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.

Ingredients:

• 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
• Pepper
• Piment d'Espelette
• Olive oil
• Salt

Total time: Preparation + cooking time: 10 minutes
Yield: 4 people