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Cooking + Entertaining

Chickpea salad: the recipe for a fresh summer dish and many ideas to enrich it

Chickpea salad: the recipe for a fresh summer dish and many ideas to enrich it


L’Chickpea salad it’s a summer dish fresh and tasty, perfect for the hottest days because it is light but nutritious at the same time. Among the most popular legumes, chickpeas are often used to flavor pasta or prepare creamy soups, but they are also excellent in many other recipes, including this colorful salad, perfect as a rich outline, second course or also single dish if it is accompanied by slices of bread or a cereal such as rice or quinoa. Served in small bowls or shot glasses, it can also become a treat. eat with fingers for appetizers, buffets and appetizers.

In our recipe we season the well-drained chickpeas with lemon juice and then combine them with olive Taggiasche, Cherry tomatoes my spring onion in rings, but the chickpea salad can be prepared in many variations different: you can do it in a light version or experiment with a gourmet dish simply by replacing or adding ingredients according to your tastes.

if you use me canned chickpeas already cooked, as in our case, you won’t even have to light the fire; If, on the contrary, you prefer that I dried chickpeasjust leave them to soak in cold water overnight, then rinse them well and cook them in a saucepan, covered with cold water, for about 3 hours, adding salt only when cooked to prevent them from hardening.

Ready in a few minutes and very easy to prepare, the summer chickpea salad keeps up to 2 days in the fridge, so it can be prepared in advance and taken to school, the office, or the beach for a quick and tasty lunch. Find out how to do it now by following the step-by-step procedure and advice, and also try it in the version with prawns.

If you are looking for other ideas for delicious and balanced summer salads, try legumes, lentils, tuna and beans, or an irresistible potato salad.


Pitted Taggiasca olives

Extra virgin olive oil

How to make summer chickpea salad

To make the chickpea salad, start by draining the cooked chickpeas in a fine mesh strainer. 1, to remove the conservation liquid. Then rinse them well under cold running water.

Then transfer the chickpeas to a large bowl, season with the lemon juice. 2 and let them aromatize for about ten minutes.

At this point, rinse the cherry tomatoes, cut them in half. 3 and place them in a strainer for a few minutes, to remove the water from the vegetation.

Meanwhile, clean the spring onion and cut it into slices. 4.

Once the chickpeas are flavored, add all the other ingredients to the bowl, then the Taggiasca olives, cherry tomatoes and spring onion. 5.

Season with a drizzle of oil, a little pepper and a pinch of salt and perfume with a few basil leaves. Mix the salad well with the help of a spoon. 6and let it aromatize in the refrigerator for about 15 minutes.

After the resting time, your chickpea salad is ready: take it to the table and serve, accompanying it with toasted bread or whatever you prefer 7.

How to enrich chickpea salad: ideas and tips

Ours is a simple chickpea salad, which however can be enriched with whatever you prefer. Perfect to combine with chickpeas are, for example, the seasonal vegetables in summer like peppers, zucchini, aubergines and cucumbers. According to your tastes, you can season your salad with Red onion of Tropea, rocket either dry tomatoesor even merge feta cheese fallen apart, mozzarella cheese diced, fillets tuna oh you anchovies. If, on the other hand, you want to prepare it when it is colder instead of the classic pasta, you can try a winter version with the addition of pumpkin, black cabbage and mushrooms.

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