A rich Chickpea, Melon, Feta and Cucumber Salad, or rather, a big salad I’d say, because with chickpeas any salad becomes a single dish since we also have proteins.
Easy, quick, and tasty, it is prepared in no time, obviously using canned pre-cooked chickpeas, because, let’s face it, who wants to soak chickpeas the night before and then cook them for a long time in this heat? However, feel free to do so if you want, home-cooked dry chickpeas taste entirely different, we all know that.
Let’s cut to the chase and go right under the photo to find out how to prepare the Chickpea, Melon and Feta Salad!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 554.60 (Kcal)
- Carbohydrates 33.47 (g) of which sugars 10.85 (g)
- Proteins 24.18 (g)
- Fat 36.36 (g) of which saturated 15.06 (g)of which unsaturated 5.35 (g)
- Fibers 8.68 (g)
- Sodium 1,739.75 (mg)
Indicative values for a portion of 430 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 for Preparing the Chickpea, Melon, Feta and Cucumber Salad
- 2 cups g canned chickpeas (or cooked boiled)
- 2 cucumbers
- 1 cup g melon
- 1 cup g feta
- 2 pinches salt
- to taste black pepper
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- to taste basil (or fresh mint)
Tools
- 1 Peeler
- 1 Salad Bowl
- 1 Cutting Board
Preparation
Open the melon, remove the seeds and peel it.
Then cut it into 1-inch slices and then into chunks.
Using the peeler (or a sharp knife), remove the skin from the cucumbers and then slice them thinly.
Drain the chickpeas from their storage liquid (do not discard it) and rinse them under running water.
Dry the feta and cut it into cubes.
In a large salad bowl, place all the ingredients, add salt (just a little, as feta is already salty), pepper, olive oil, and lemon juice.
Mix well to flavor, then add basil or mint leaves, serve.
Storage, Tips and Variants
The chickpea salad keeps in the refrigerator for 2 days.
You can enrich the salad with Taggiasca olives and replace the basil with mint.
If you don’t like it, you can replace the lemon juice with balsamic vinegar or apple cider vinegar.
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