The chickpea salad with cherry tomatoes and onions is a fresh and protein-rich dish that can be prepared in just a few minutes. It’s light and nutritious, ideal if you follow a balanced or vegetarian diet and can also be prepared in advance and taken to work.
In our family, we really like legumes, especially chickpeas, and we consume a lot of them both in winter, for example in soups and stews, and in summer. Obviously, when it’s hot, I use them for cold dishes, like the chickpea hummus that I prepare in a thousand versions: with spinach, with peppers, with beetroot, or in main courses and salads, as in this case.
Obviously, you can choose to use canned chickpeas, as I did, or soak the dried ones and cook them. I still haven’t figured out what’s more convenient, maybe I should cook a lot and freeze them divided into ready-to-use portions, but in summer I don’t want to spend too much time at the stove… Which ones do you use?
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.5 oz canned chickpeas
- 8 cherry tomatoes
- a quarter of a onion
- extra virgin olive oil
- apple cider vinegar
- salt
Steps: Chickpea Salad with Cherry Tomatoes and Onions
Drain the chickpeas with a colander, then rinse them and let them drain well.
Meanwhile, thinly slice the onion and cut the cherry tomatoes into quarters.Put everything in a bowl, season with salt, oil, and vinegar, and mix well. Let it rest in the fridge for 10 minutes, then serve the chickpea salad.
FAQ (Questions and Answers)
Can I substitute chickpeas with beans?
Yes, certainly. You can use the variety you prefer.
