The chickpea and cherry tomato salad is a variation I made thinking of my basic recipe for classic chickpea salad, but surely more delicious this way.
In this photo, I see summer, with the tomatoes adding color to the dish; it’s one of the products we see most on our tables during the beautiful season.
If we have plants in our little garden, they will surely be tastier.
A simple dish to prepare in advance, to propose on our summer tables.
I recommend using cherry tomatoes, but other types of tomatoes can also be used, as long as they are suitable for this purpose and especially tasty.
Try this simple dish and let me know if you liked it.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Approximately 348 Kcal per person
- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 5 Minutes
- Portions: 2 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Making Chickpea and Cherry Tomato Salad
- 3.5 oz dried chickpeas (weight when dry)
- 1 cup cherry tomatoes
- to taste salt
- 2 tbsp extra virgin olive oil
- to taste basil
- onion (a few slices)
Preparation of Chickpea and Cherry Tomato Salad
Soak the chickpeas for 12/15 hours.
After soaking, drain the chickpeas, rinse them well and add clean water, then boil for about 40 minutes to 1 hour depending on the type of product (not all chickpeas are the same) without adding any seasoning.
After cooking, they should be quite tender.
I used my Abruzzo chickpeas which are of a different quality, but other types will work fine as well.
Once the chickpeas are cooked, drain them, put them in a bowl, cover them with white vinegar, and let them sit for about 3-4 hours.
Drain them well in a colander for at least 20 minutes, then transfer them to a bowl and season with extra virgin olive oil, salt, and onion sliced thinly or diced into small cubes.
Wash the cherry tomatoes, cut them into pieces, and season them, then add them to the chickpeas and mix well.
Plate and garnish with a few basil leaves.
