The cold chickpea salad with potatoes, cherry tomatoes, and onion is a great summer dish to enjoy on hot sunny days!
Those who follow me know that in summer I love to eat mostly fresh and quick dishes to make! They are perfect because we can also prepare them in advance and store them safely in the fridge.
Just like the recipe I’m suggesting today! A nice and tasty big cold salad with chickpeas, potatoes, and cherry tomatoes. Suitable as a side dish or main course.
Perfect for those who love to have lunch on the beach, for a picnic, and for those who have to eat out for work.
The cold chickpea salad is truly tasty and healthy. To make it creamy, you can add a teaspoon of mayonnaise or Greek yogurt.
Let’s see together the ingredients to prepare this rich, fresh, colorful salad, perfect for summer!
Do you also love big salads? Great! Then don’t miss this fantastic collection!
I’m also leaving you some of my most appreciated collections 🥣👩🍳🩷
Sea Recipes
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
- 8.5 oz Canned Chickpeas (1 can)
- 2 Potatoes
- 3.5 oz Lettuce (or arugula, lamb's lettuce, Iceberg, etc.)
- 10 Cherry Tomatoes
- 3.5 oz Sweet Corn, canned, drained (only if you like)
- to taste Onion (red or white)
- 2 tsp Mayonnaise (only if you like or Greek yogurt or low-fat plain yogurt)
- 2 tbsp Olive Oil
- to taste Salt
- A few leaves Basil
Preparation
Peel the potatoes (2 medium-small ones are fine), wash them under water and cut them into cubes of equal size, this way the cooking will be more even.
Put a saucepan full of water on the stove; as soon as it boils, drop the potatoes, slightly salt them, and boil for about 20 minutes (the time varies depending on the size of the cubes).
After the time, do the toothpick test, if the potatoes are nice and soft then you can drain them and let them completely cool.
In the meantime, wash the baby lettuce and dry the leaves on a dishcloth. Adjust the amount of lettuce based on your taste; you can use more or less.
Also wash the cherry tomatoes, cut them in half, and put them in a nice bowl. Add the cold potatoes and the canned chickpeas.
One 14 oz can will be enough (drained weight 8.5 oz). Obviously, remove the conservation liquid and rinse them under water.
Also add the well-drained corn, the lettuce leaves, a bit of basil, and the onion cut into thin rounds.
Season with a dressing made of olive oil, juice of half a lemon, salt, oregano, and two teaspoons of mayonnaise which, if you don’t like, you can replace with Greek yogurt.
Give it a nice gentle mix and you’re done!
Your super colorful fresh and tasty cold chickpea salad with potatoes, cherry tomatoes, and onion is ready to be served!
Enjoy your meal and see you next time!
Recipe Photo Gabry © – all rights reserved
