Prepare the salad base

• Drain and rinse the chickpeas.
• Dice the onion and the orange bell peppers.
• Combine the chickpeas, onion and peppers in a large bowl.

Add the toppings

• Crumble the feta over the salad.
• Add the chopped parsley, hemp hearts and pumpkin seeds.

Make the dressing

• Zest one lemon and squeeze its juice into a bowl.
• Add the minced garlic, salt and pepper.
• Pour in the olive oil and the juice of the second lemon, then whisk to combine.

Toss and serve

• Pour the dressing over the salad and toss well.
• Taste and adjust the seasoning before serving.