Summer chickpea salad, a fresh and flavorful dish that you just need to put together without cooking anything! Convenient because it can be prepared in advance and enjoyed at mealtime! An easy salad that you can use as an appetizer or as a main course, also perfect in single-serving bowls to serve during aperitifs! But enough talk, go try the recipe!
If you like fresh and quick dishes, try also:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Summer Chickpea Salad
- 8 oz canned chickpeas (weight is intended after draining)
- 1 cup cherry tomatoes
- 3.5 oz Tropea red onion (to be weighed after cleaning the onion)
- 2 tbsps extra virgin olive oil
- 1 tbsp poppy seeds
- 1 tbsp chopped parsley
- 1/2 lemon (peel and juice)
- 1 pinch fine salt
- to taste black pepper (freshly ground)
Useful Tools
- Bowl
- Food Scale
- 2 Spoons
- Grater
- Cutting Board
- Knife
- Plastic Wrap
Steps to Prepare Summer Chickpea Salad
Start by putting the lemon juice and peel (lemon with edible peel), oil, salt, and pepper in the bowl and mix quickly.
Drain the chickpeas from the brine and add them to the bowl.
Wash, dry, and cut the cherry tomatoes into 4 parts, then add them to the bowl.
Clean the onion, chop it very finely, and add it to the bowl.
Add the chopped parsley and poppy seeds to the bowl, mix well until all ingredients are combined.
Cover the bowl with plastic wrap and place in the fridge to rest for at least 30 minutes before enjoying.
Variations
You can replace poppy seeds with sesame seeds or pumpkin seeds, or make a mix of all!
