The chickpea and cantaloupe salad with speck, arugula, and Parmesan is a quick, nutritious, and delicious cold summer dish without cooking. You know I love salads with chickpeas, I’ve made many, and I couldn’t miss this one, which is one of my favorites. The chickpea and cantaloupe salad is perfect to prepare when you don’t feel like or have time to cook; 5 minutes and it’s ready to enjoy, quick, tasty, good, and colorful, ideal to take to the beach, park, office, or wherever you want!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 17 oz cooked, boiled chickpeas
- 1 1/2 cups cantaloupe
- 3 1/2 oz speck
- 3 1/2 oz Parmesan
- 1 3/4 oz arugula
- 2 tbsps extra virgin olive oil
- 1 lemon juice
- to taste salt
- to taste black pepper
Steps
The chickpea and cantaloupe salad with speck, arugula, and Parmesan is very easy and quick to prepare. First, drain the already cooked chickpeas and rinse them under running water.
Put the chickpeas in a bowl and add the cantaloupe and speck cut into small pieces, Parmesan flakes (or Parmigiano), coarsely chopped arugula, salt, black pepper, extra virgin olive oil, lemon juice, and mix all the ingredients well.
The chickpea and cantaloupe salad is ready; you can enjoy it immediately or, better yet, let it rest in the fridge until ready to serve.
Notes:
The chickpea and cantaloupe salad keeps in the fridge for a day. If you prefer, you can substitute the speck with prosciutto. For a vegetarian version, you can add the cheese of your choice, such as feta, mozzarella, or asiago. If you use dried chickpeas, soak them for 7-8 hours and then cook them in a pot with salted boiling water for about 45 minutes.
Other sweet chickpea salads HERE
