Mix the vinegar, olive oil, sugar, lemon juice and salt to make a salad dressing.
Meanwhile, drain the chickpeas in a colander. Mix the drained chickpeas in a bowl with the vinaigrette.
Then add the red onion cut into narrow half circles and the chili pepper cut into very fine strips. Cut the zucchini into slices and the bell bell pepper into strips, sauté both in olive oil, the zucchini may be nicely browned, the bell bell pepper should be just slightly glazed. During the frying process, cut the feta cheese into cubes and fold into the cherry pea mixture.
Roughly chop the parsley. Now stir in the roasted vegetables and add the parsley. Finally, season everything again with lemon juice and salt.
Suitable for 2 people as a main course or for 4 people as a side dish. It goes well with pita bread.
