When it’s very hot, the only desire is to bring something fresh and light to the table that requires little preparation time. The chickpea salad is a very nutritious dish while being light and rich in colorful vegetables that make it beautiful as well as delicious. With the chickpea curry, which I love, we are talking about nutritious and very easy to prepare dishes. I prepared it with dried chickpeas, but if we’re in a hurry, just use canned chickpeas and preparing it will really be a breeze. We can safely use other vegetables according to our taste, like peppers, carrots, or we can enrich it with cheese. At this point, all that’s left is to roll up our sleeves and prepare the chickpea salad together.
OTHER RECIPES WITH CHICKPEAS
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the chickpea salad
- 1 1/4 cups dried chickpeas
- 1 Tropea red onion
- 2/3 cup cherry tomatoes
- 6 oz tuna (vegetable)
- 4 tbsps extra virgin olive oil
- 1 celery stalk
- a few basil leaves
- to taste salt and pepper
- 1 glass vinegar
Tools
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- Pressure Cooker
Preparation of the chickpea salad
To prepare our chickpea salad, let’s start with the chickpeas themselves. If you are using dried chickpeas, remember to soak them overnight. They will need about 12 hours of soaking. If you are using canned chickpeas, just drain and rinse them. After soaking time, drain the chickpeas and put them in a large pot or pressure cooker with plenty of water. In a regular pot, it will take about an hour and a half. 45 minutes in a pressure cooker from the whistle.
While the chickpeas are cooking, let’s prepare the dressing. Peel and slice the onion. Soak it in vinegar with a pinch of salt and let it rest for about thirty minutes. Drain and rinse it. Chop the tender part of the celery. Wash the cherry tomatoes and cut them into pieces. Gather everything in a bowl and add the tuna (I use veg). Scent with basil leaves. Season with oil, salt, and pepper, and mix.
When the chickpeas are cooked, drain them and let them cool. Add them to the vegetables and mix well. Cover with cling film and keep in the fridge until ready to serve, perhaps with a good slice of toasted bread.
Storage
This salad keeps in the fridge for two or three days
