Chickpea and Cherry Tomato Salad, a simple, light and tasty one-dish meal, perfect for a quick lunch on the go or as an appetizer for a dinner with friends and family. It is nothing more than a variation of the cold bean and vegetable salad, equally quick and delicious.
For this recipe, I used pre-cooked chickpeas, roasted peppers, and cherry tomatoes. If you prefer, you can replace the peppers with eggplants or other vegetables of your choice. I then dressed the salad with a sauce made from parsley, basil, capers, and garlic, blending everything to make it creamy and inviting.
Easy and quick to prepare, this salad is also perfect to serve as a main dish or side dish. Curious to find out how to make it? Then let’s head to the kitchen because the chickpea and cherry tomato salad will be ready in a click!
If you are interested in more salad recipes, also check out:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 232.23 (Kcal)
- Carbohydrates 14.07 (g) of which sugars 4.84 (g)
- Proteins 6.54 (g)
- Fat 17.37 (g) of which saturated 1.97 (g)of which unsaturated 4.22 (g)
- Fibers 4.21 (g)
- Sodium 1,182.99 (mg)
Indicative values for a portion of 89 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
- 1 cup canned chickpeas (drained weight)
- 1 1/4 cups cherry tomatoes
- 1 yellow bell pepper
- 5 fillets canned anchovies
- 1/4 cup pine nuts
- 1 clove garlic
- 3 tbsps extra-virgin olive oil
- 1 1/2 tbsps capers
- 1 bunch parsley (fresh)
- 1 bunch basil (fresh)
- salt (to taste)
- pepper (to taste)
Tools
- Air Fryer
- Blender
- Bowl
- Cutting Board
- Knife
Steps
First, wash the bell pepper under water and dry it with paper towels. Then cook it in the air fryer at 374°F for 15 minutes, flip it to the other side, and cook for another 5 minutes. Alternatively, you can roast the bell pepper in the oven at 356°F for 30/40 minutes. Once cooked, let it cool inside the fryer.
Once cooled, take the bell pepper and remove the skin. Also, remove the stem, seeds, and internal filaments. Then cut it into thin strips and then cut the strips in half. You should obtain pepper sticks.
Now, prepare the cherry tomatoes. Wash them well under water, dry them, and cut them in half if they are small, or into quarters if they are a bit larger. Separately, place a bunch of parsley and basil, a peeled clove of garlic, capers, salt, pepper, and olive oil in a blender. Blend everything until you get a sauce.
Then, in a bowl or salad bowl, place the chopped cherry tomatoes, drained and rinsed chickpeas from their preserving water, and the pepper sticks. Also add the anchovy fillets, pine nuts, dress with the sauce previously prepared and mix.
Storage and Tips for Chickpea and Cherry Tomato Salad
The chickpea and cherry tomato salad can also be prepared in advance and stored in the refrigerator for 2 or 3 days in a container with a lid.
FAQ Questions and Answers for Chickpea and Cherry Tomato Salad
Can I substitute the pine nuts?
Yes, you can use almonds or walnuts instead of pine nuts.
What can I substitute the anchovies with?
In place of anchovies, you can use feta cheese to make this dish vegetarian.
