The summer chickpea salad is a fresh, tasty, and rich one-dish meal. In this recipe, I wanted to combine simplicity, freshness, and color in a versatile and very easy-to-make preparation.
I have already published other salads with chickpeas but all with potatoes and very tasty sauces. Today I propose a dish where the true stars are the chickpeas which, with their texture and delicate taste, create a perfect base to accommodate many fresh and crunchy vegetables. A bolder note comes from the Tropea onion, which, with its sweetness, gives the dish more character without overpowering the other ingredients.
The dressing I used is a citronette to which I added a tablespoon of tahini, the sesame sauce used in hummus, which in my opinion pairs perfectly.
To complete the dish, I added tuna, enhancing the dish and making it perfect as a complete meal to enjoy cold wherever you like: at the beach, at work, or during an outdoor dinner.
The chickpea salad was born from the need to bring to the table a fresh, tasty and quick dinner for my family while still being versatile; each of you can eliminate the vegetables you don’t like and add others to customize the dish according to your tastes.
Here are more summer recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer, All Seasons
- Energy 104.68 (Kcal)
- Carbohydrates 8.36 (g) of which sugars 1.61 (g)
- Proteins 6.17 (g)
- Fat 5.25 (g) of which saturated 0.71 (g)of which unsaturated 1.81 (g)
- Fibers 2.45 (g)
- Sodium 263.06 (mg)
Indicative values for a portion of 100 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
Salads are extremely versatile, so you can substitute or eliminate ingredients you don’t like.
- 7 oz cooked chickpeas
- 3.5 oz canned tuna in oil
- 3.5 oz mixed salad greens
- 1 medium cucumber (1 medium cucumber)
- 2.8 oz carrot
- 2.1 oz celery
- 8 cherry tomatoes
- 1 Tropea red onion
- 2 tbsps extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp tahini
- to taste salt
Tools
- 1 Cutting board
- 1 Bowl
- 1 Small bowl
Procedure
Wash the mixed greens and spin them in a salad spinner to remove the water.
Wash the other vegetables, then slice the cucumber and celery thinly.
Peel the carrot and slice it, cut the cherry tomatoes in half.
Drain the tuna from its preservation oil.
Thinly slice a small Tropea onion.
Drain the chickpeas from their preservation liquid and rinse them under running water. If you prefer, you can use home-cooked chickpeas; in summer, I use jars of organic precooked chickpeas.
In a small bowl, emulsify the oil, lemon, salt, and tahini sauce; this will be the dressing for our salad.
In a large bowl, combine the chickpeas, cherry tomatoes, and tuna, cucumber, carrot, celery, Tropea onion, and mixed greens. Dress everything with the previously prepared sauce, mixing gently.
The summer chickpea salad is ready, serve it on two plates.
Tips
Storage
You can store the summer chickpea salad in the fridge for one day. To keep it longer, store the ingredients separately (always in the fridge) and dress it just before serving.
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