The spelt and chickpea salad with cherry tomatoes and cheese is one of the cold summer main course recipes that I adore. If you’re looking for some ideas on how to dress cold spelt besides the spelt salad with tuna and cherry tomatoes, you can try this tasty recipe dressed with tomatoes, chickpeas, olives, and Robiola cheese to make the spelt creamy.
A simple and very fresh recipe. For a quicker option, you can use ready-to-eat canned chickpeas, or if you have more time, you can cook the dry beans yourself. I always prepare them in abundance so I can use them in other recipes. Have you ever tried my garlic, oil, and chili pasta with chickpeas? A true delight!
The days are hot, summer has arrived, so what better than making a delicious spelt and chickpea salad? You can always prepare it in advance, maybe during the cooler hours of the day when cooking is less tiring. Lastly, I recommend making plenty because it will go fast. See you next time!
TRY ALSO:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 352.52 (Kcal)
- Carbohydrates 34.65 (g) of which sugars 2.63 (g)
- Proteins 13.83 (g)
- Fat 18.61 (g) of which saturated 1.36 (g)of which unsaturated 2.22 (g)
- Fibers 7.53 (g)
- Sodium 1,160.90 (mg)
Indicative values for a portion of 242 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz pearled spelt
- 7 oz cooked, boiled chickpeas (or 2.5 oz dry chickpeas)
- 3.5 oz olives (pitted)
- 2 salad tomatoes
- 3.5 oz robiola cheese
- A few leaves basil
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Saucepan
- Bowl
Spelt and Chickpea Salad Recipe
If using dry chickpeas: after soaking the dry chickpeas for 12 hours, cook them in plenty of salted water and boil the chickpeas until tender (it will take about 75-90 minutes). If desired, add a few sprigs of rosemary for flavor.
Note: the dry chickpeas to use for this recipe are about 2.5 oz, as they increase in weight after cooking.Rinse the spelt under cold running water and cook in plenty of salted water for about 30 minutes, then drain and let it cool.
Drain the cooked chickpeas from their water. For speed, you can also use the ready-to-eat canned ones.
Now wash and clean the tomatoes and basil leaves, prepare the pitted olives and a cube of Robiola cheese. In a bowl, place the spelt, add the cooked chickpeas, the tomatoes cut into wedges or, if using cherry tomatoes, cut in half, the olives, the cheese in pieces, and the basil leaves. Adjust the salt, season with olive oil, sprinkle with freshly ground pepper, and mix.
Here is your beautiful spelt and chickpea salad with tomatoes and cheese, a fresh, tasty, and simple recipe. An ideal summer dish to face the hot days. I recommend storing it in the fridge until serving time. In conclusion, it’s a must-try!
Storage and Tips
Storage: the dish can be stored in the refrigerator for 2-3 days in a food container with a lid.
Tips: The quantities of the ingredients can easily be varied according to your taste. You can also use cherry tomatoes instead of regular tomatoes. If you want to change things up, you can use salad rice instead of spelt in the same recipe.
