Chickpea salad: 3 very light and tasty recipes! 5 minutes and bring to the table!
There is nothing better than bringing fresh chickpea salads to the table, you can prepare them in no time and satisfy even the most demanding palates!
If we don’t want to use canned chickpeas, we can cook them ourselves and prepare a little more to keep them in the fridge for two or 3 days in an airtight container.
Cooking chickpeas like my mom did
We soak the chickpeas for a whole night. Let’s immerse them in plenty of water with a teaspoon of bicarbonate. The next morning, remove the water and rinse them quickly before placing them in a pot, with high sides, full of water. You have to calculate about 3 liters of water for every 500 grams of chickpeas. Bring it to the stove and add a teaspoon of fennel seeds and a chopped bay leaf, so that it releases all its scent. After about an hour and a half, our chickpeas are ready to be used in all the recipes we want. They will be fragrant and tasty!
Chickpea salad: 3 very light and tasty recipes! 5 minutes and bring to the table!
But let’s proceed with the salads and look at the ingredients together to be able to make them.
Greek salad
ingredients for 3 people:
- 1 glass jar of chickpeas (250 g drained)
- 1 medium-sized Tropea onion
- a little celery
- half a cucumber
- 1 tomato
- feta or primo sale cheese
- a teaspoon of sesame seeds
- Salt and Pepper To Taste
- extra virgin olive oil
Mediterranean salad
Ingredients for 3 people:
- 1 glass jar of chickpeas (250 g drained)
- half a tropea onion
- 5 dried tomatoes cut into small pieces
- a sprig of chopped parsley
- 1 clove of garlic crushed or finely minced
- sale q.b.
- extra virgin olive oil to taste
- capers and olives (optional)
Small variant of the previous chickpea salad
- 1 glass jar of chickpeas (250 g drained)
- Fresh sheep’s cheese (or stuffed sheep’s cheese)
- 5 dried tomatoes cut into small pieces
- chili pepper to taste
- Timo q.b.
- sale q.b.
- Extra virgin olive oil
Vegetarian salad
Ingredients for 3 people:
- 1 glass jar of chickpeas (250 g drained)
- half a tropea onion
- a bunch of rocket
- a few spinach leaves
- 5 – 6 cherry tomatoes cut in half or in wedges
- sale q.b.
- extra virgin olive oil
- garlic and parsley to season the chickpeas
For this salad it is preferable to season the chickpeas before adding them to the other ingredients. Prepare a chopped parsley and garlic, add the chickpeas, salt and extra virgin olive oil and leave to infuse and then add all the other ingredients listed above.
Cold pasta can also be added to the recipes listed above ( about 50 g of pasta per person as there are already legumes and other vegetables) to obtain an even tastier dish.
