The CHICKPEA AND MELON SALAD is a burst of freshness and flavors, perfect for hot summer days or for a special occasion when you want to delight your guests with a light yet irresistibly delicious dish.

This recipe combines simple and genuine ingredients, creating a harmonious blend of the sweetness of melon, the creaminess of chickpeas, and the delicacy of primosale cheese.

Quick to prepare and suitable for various occasions, this delicious dish is an ideal choice for a light lunch, a seaside picnic, or a vegetarian option for a summer buffet.

Try this unique combination of ingredients and let yourself be won over by its fresh goodness in every spoonful.

If you liked this recipe, don’t miss the following links:

Difficulty: Very Easy
Cost: Economical
Rest time: 20 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: No Cooking
Cuisine: Italian
Seasonality: Summer

Ingredients

14 oz canned chickpeas
1 1/2 cups melon
5 oz primosale cheese
A few leaves mint (fresh)
to taste extra virgin olive oil
to taste salt

Tools

Knife
Cutting Board
Bowl
Plastic Wrap

Steps

Rinse the chickpeas well under running water, drain them, and place them in a large bowl.
Cut the primosale into cubes and add it to the chickpeas.
Add the peeled and cubed melon
Add the fresh mint and season with salt and extra virgin olive oil.
Mix carefully to combine all the ingredients well, cover the bowl with plastic wrap, and put our salad in the fridge to rest for 20 minutes.
Before serving, mix the salad again and adjust the oil and salt to taste if necessary.
Enjoy your meal!