Chickpea salad is mainly a summer dish because it is served cold, but this does not mean it cannot be a tasty side dish even in winter, in a well-matched dinner.
Moreover, chickpea salad is a dish that can be prepared in advance, stored in the fridge, and used when needed.
It keeps well for up to a week once seasoned.
I recommend taking your time to cook them, as chickpeas may take longer than expected to cook.
They should not be mushy, but rather quite soft.
Try it, and you’ll see how good it is!!!
If you make this or any other of my recipes from my blog, feel free to send me your photos, and I’ll post them on my FB page in your name.
Approx. 370 kcal total
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients for making Chickpea Salad
- 1.1 cups dried chickpeas (weighed when dry)
- to taste salt
- 4 tablespoons extra virgin olive oil
- 1/4 onion
- white wine vinegar (for marinating)
Preparation of the Chickpea Salad
Soak the chickpeas for 12/15 hours.
After soaking, drain the chickpeas, rinse them well, and add clean water. Boil for about 40 minutes to 1 hour depending on the product type (not all chickpeas are the same) without adding any seasoning.
After cooking, they should be quite soft.
I used my Abruzzese chickpeas, which are a different quality, but other types will work well too.
Once cooked, drain the chickpeas, put them in a bowl, cover them with white vinegar, and leave 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 small.
Before serving, refrigerate them for at least 2 hours.
