Summer chickpea salad, a fresh and tasty dish that you just need to assemble 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 a main course, also perfect in individual cups to serve during aperitifs! But now, enough talk and go try the recipe!
If you like fresh and quick dishes, also try:
- 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 the Summer Chickpea Salad
- 8 oz canned chickpeas (weight refers to drained chickpeas)
- 7 oz cherry tomatoes
- 3.5 oz Tropea red onion (weigh after cleaning the onion)
- 2 tbsps extra virgin olive oil
- 1 tbsp poppy seeds
- 1 tbsp chopped parsley
- 1/2 lemon (zest and juice)
- 1 pinch fine salt
- to taste black pepper (freshly ground)
Useful Tools
- Bowl
- Kitchen Scale
- 2 Spoons
- Grater
- Cutting Board
- Knife
- Plastic Wrap
Steps to Prepare the Summer Chickpea Salad
Start by putting the lemon juice and zest (edible peel lemon) in the bowl, along with the oil, salt, pepper and mix quickly.
Drain the chickpeas from their liquid and add them to the bowl.
Wash, dry and quarter the cherry tomatoes, then add them to the bowl.
Clean the onion, chop it very finely and add it to the bowl as well.
Add the chopped parsley and poppy seeds to the bowl, and mix well to combine all the ingredients.
Cover the bowl with plastic wrap and refrigerate 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!
