The ‘more’ is feta, very thinly sliced red onion, cilantro and lemon juice. Take those small peppers that you see now in the supermarket- a mixture of red, orange and yellow. They are too small to roast (tried that) so just de-seed, de-pith and slice thinly. In fact everything is small and delicate in this dish – little squares of feta, thinly sliced and segmented pieces of red onion and it tastes so good. Can be a side dish – good with lamb – or a vegetarian meal.
1/2 a cup of quinoa cooked according to instructions on container
6 small baby peppers – 2 red, 2 orange, 2 yellow – de-seeded, de-pithed and cut into thin slices
2 tbsp. red onion – very thinly sliced and segmented and maybe cut in half if too long
1 x can chickpeas/garbanzo beans
1 oz. feta cheese – cut into small cubes
1 tbsp. cilantro – finely chopped
1 tbsp. freshly squeezed lemon juice
Mix everything together in a large bowl then transfer to a serving dish.