Salad with chickpeas and apple, a unique dish or to be served as an appetizer. It is a rich and tasty salad dressed with a sauce based on olive oil, mustard, and honey. Without any cooked ingredients, it’s suitable for those who aren’t very skilled with the stove, but it will still make a great impression because it’s a particular and visually striking dish, not just tasty. Absolutely to be served to vegetarian friends and relatives.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Without cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup cooked, boiled chickpeas
- 1 Gala apple
- 3.5 oz variegated radicchio di Castelfranco IGP
- 1.75 oz pomegranate
- 2 tbsps olive oil
- 2 pinches fine salt
- 2 tsps wildflower honey
- 0.4 oz mustard
- to taste mixed peppercorns
Tools
- 1 Oval plate
- 1 Cutting board
Preparation of Salad with chickpeas and apple
First, wash and dry the radicchio well, then cut it into julienne strips and place it on the serving plate or in bowls if you are making individual portions.
Now wash, dry, and clean the apple without peeling it, and cut it into thin slices about 3/4 of an inch thick.
Once sliced, arrange them in a fan of three slices on the radicchio. Add the previously cooked and cooled chickpeas.
In a small bowl, prepare the dressing by mixing olive oil with salt, mustard, and honey.
Dress the salad with the dressing and a generous grind of fresh pepper.
Then complete the salad with some pomegranate seeds.
Et voilà… your salad with chickpeas and apple is ready to be served.
Useful Tips
For this recipe, I used variegated radicchio, but you can replace it with Iceberg lettuce or Sugarloaf. I do not recommend red radicchio as it is too bitter and would overpower the other flavors.
The apple can be replaced with a Pink Lady or Red Delicious (Stark) apple, as long as it’s red so it can stand out against the green salad.
For vegan friends, omit the honey.
Suggestions
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