When the heat is on, we crave light, fresh, and quick-to-prepare dishes. The salad with melon, chickpeas, and feta is the perfect solution, with its contrast of sweet and salty flavors, it’s ideal for a simple summer lunch. It takes just a few minutes to prepare, requires no cooking, and is very convenient to take to the beach or the office. The melon adds a fresh, juicy, and fragrant note, the chickpeas are nourishing without being heavy, and the feta adds a touch of saltiness that makes everything tastier. Try it, and it will become one of your favorite salads of the summer!
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: No Cooking
- Seasonality: Summer
- Energy 336.31 (Kcal)
- Carbohydrates 32.86 (g) of which sugars 10.77 (g)
- Proteins 15.80 (g)
- Fat 15.56 (g) of which saturated 6.82 (g)of which unsaturated 2.63 (g)
- Fibers 7.66 (g)
- Sodium 762.07 (mg)
Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups melon
- 1 1/4 cups cooked chickpeas
- 3.5 oz feta
- arugula (to taste)
- extra virgin olive oil
- lemon juice
- salt
- pepper (or chili, to taste)
Tools
- Bowl
- Strainer
- Melon Baller
Preparation
Drain the chickpeas from their liquid, transfer them to a bowl, and add a pinch of salt.
Clean the melon by removing the seeds, then use a melon baller to make balls from the flesh. If you don’t have a melon baller, you can simply cut the melon into cubes.
Dry the feta from its liquid and cut it into pieces or crumble it coarsely.
Add the feta and melon to the bowl with the chickpeas, dress with a drizzle of extra virgin olive oil, a splash of lemon juice, and freshly ground black pepper (or a pinch of chili).
If you like, you can add a handful of arugula (washed and dried) or other fresh cut lettuce.
The salad with melon, chickpeas, and feta is ready, I recommend letting it rest in the fridge for 30-40 minutes, so you can serve it cold.
Tips and Notes
Use a sweet and juicy melon, not overly ripe. In my case, I chose an excellent Mantuan melon.
You can omit the feta, or replace it with mozzarella or a plant-based cheese.
FAQ
How can I enrich the salad?
You can add cherry tomatoes, red onion, or sliced cucumbers.
How do I store the salad?
You can store it in the refrigerator, in a tightly closed container, for a day. However, I recommend adding the arugula at the last minute, otherwise, it will become too soft.
