The chickpea and bresaola salad with arugula and Parmesan is a fresh, tasty, and nutritious salad, a no-cook summer recipe you will love. In summer, I adore chickpea salads; I’ve made many versions, and this is one of my favorites. Tasty, very easy, and delicious, the chickpea and bresaola salad is perfect for a quick lunch, to take to the beach, the park, the office, or wherever you like; it’s fabulous, ready in just 5 minutes!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups cooked, boiled chickpeas
- 3.5 oz bresaola
- 1.75 oz Parmesan shavings
- 1 cup arugula
- 2 tbsp extra virgin olive oil
- 1 lemon
- to taste salt
- to taste black pepper
- to taste oregano
Steps
The chickpea and bresaola salad is very simple and quick to prepare. First, rinse the pre-cooked chickpeas (if you use canned or jarred ones) under cold running water and drain them well.
Put the cooked chickpeas in a bowl, add the bresaola cut into small pieces, half a lemon sliced very thinly and then into small pieces, the grated Parmesan shavings, arugula, olive oil, the juice of the other half lemon, oregano, salt, black pepper, and mix all the ingredients well.
The chickpea and bresaola salad is ready, you can enjoy it right away, but I recommend letting it rest for at least 15 minutes so it will be well-flavored.
Notes:
The chickpea and bresaola salad can be stored in the fridge for one day. If you prefer, you can also use dried chickpeas, soak them in cold water for 7-8 hours, rinse them well, transfer them to a pot with cold water, bring to a boil, and let them cook for about 40 minutes.
Other chickpea salad recipes HERE
Other chickpea recipes HERE
