The summer chickpea salad is a rich and complete one-dish meal featuring legumes, tomatoes, olives, feta, and your choice of nuts. I chose pine nuts, but you can add almonds, walnuts, or pistachios. Fresh, colorful, “cheerful” (because a dish begins to be enjoyed with the eyes), the summer chickpea salad is perfect to eat at home (it’s certainly pleasant to have dinner ready in the fridge after work or the beach) and is also ideal for taking out. So, note down the recipe and remember this is just an idea. You can personalize it by creating your favorite mix. That’s the beauty of big salads!
Not to be missed
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 5.3 oz chickpeas (cooked and peeled)
- 1 oxheart tomato
- 6 cherry tomatoes
- 1 round red tomato
- 2.5 oz feta cubes (or mozzarella)
- 1 tbsp toasted pine nuts
- 0.7 oz Taggiasca olives
- 2 leaves fresh basil
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Colander
- 1 Bowl
- 1 Cutting Board
- 1 Knife
Steps
Drain the chickpeas from their liquid, rinse them under running water, and remove the skin that covers them. This step is important because without the skin, the chickpeas will be more digestible, and especially when it comes to salads, it’s not pleasant to find it in your mouth. Transfer the chickpeas to a bowl. Wash the tomatoes, cut them in half, remove the seeds, and then dice them. Add the tomatoes to the chickpeas, add the black olives (I prefer Taggiasca olives, but you can use any you like), the feta, the toasted pine nuts (you can toast them in a pan for a few seconds on the stove), the basil torn with your hands, season with the oil, and adjust the salt. Mix well and store in the refrigerator until ready to serve.
