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If I think to the chickpea salad i immediately come to mind summer luncheswhen it’s so hot that just the idea of cooking becomes a nightmare but the hunger – as always – is great, despite the high temperatures.
It is precisely in these moments that in mine brain a light bulb goes on and I remember I have that in the pantry jar of chickpeas ready made that I forgot I had. Instead he is there, ready to be used and to do me happygiving me a tasty, quick and fresh lunch or dinner!
The chickpea salad, then, is completed before my eyes with what I have in it refrigerator: tomatoes, olives, onions, celery, cheese (feta for example is a perfect match with chickpeas) but also the avocadoThe tuna, everything you like! I prepared it like this in the last few days and I must say that everyone liked it!
Chickpea salad: the recipe
Ingredients
- 400 g of pre-cooked chickpeas
- 500 g of cherry tomatoes or date tomatoes
- 200 g of black olives
- 1 onion
- basil to taste
- lemon juice to taste
- Salt to taste
- pepper as needed
- extra virgin olive oil to taste
Method
1. Start preparing the chickpea salad by draining the chickpeas well legumes and then washing them carefully under running water to eliminate the preservation liquid.
2. Add the chickpeas in a large container and then season it with the juice of one lemon and a spoonful of extra virgin olive oil, stirring them delicately and letting them flavor for about ten minutes.
3. In the meantime, cut the halved cherry tomatoes and peel and cut the onion into the shape you like best, then adding the two ingredients in the bowl with the chickpeas.
4. Also add the chopped olives and the finely chopped basil.
5. Season the chickpea salad with a little more oil and season with salt and pepper.
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