Fresh, tasty, rich in fiber, minerals, vitamins, and, as in this case, also vegetable proteins, salads are the ideal summer (and not only) dish to fight the heat and maintain your figure with taste and lightness. They are customizable, can be enriched with whatever you like, and enjoyed for lunch, dinner, or as a snack at work or under the umbrella. This version contains no gluten, lactose, or milk derivatives, but we can enrich it as we please.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer, Spring, Summer
Ingredients
- 1 head Iceberg Lettuce
- 1 head Radicchio
- 2 Cucumbers
- 2 Carrots
- 1 Fresh Green Onion
- 7 oz Pre-cooked Chickpeas
- to taste Fine Salt
- to taste Extra Virgin Olive Oil
- 1 Lemon
Steps
In this salad, we can use chickpeas soaked and cooked by us, or canned. In the latter case, after draining them, rinse them thoroughly under running water before using (a step not necessary if you prepare the chickpeas at home).
Remove the waste parts from all the vegetables we will use, wash them under running water and let them drain.
Coarsely chop the leaves of the iceberg lettuce and radicchio and thinly slice the cucumbers, green onion, and carrots. Place all the ingredients in a large salad bowl.
Add the chickpeas to the other vegetables and season our delicious salad with extra virgin olive oil, 1 tablespoon of lemon juice, grated lemon zest, and fine salt according to our taste.
The mixed salad with chickpeas is ready to enjoy; or we can put it in the fridge to marinate for a few hours before serving.
Bon appetit
