The cold chickpea salad with vegetables and cheese we’re talking about today is a summer recipe to prepare with chickpeas and dressing of your choice. If you have colorful ingredients such as assorted vegetables and delicate cheeses, it’s the perfect time to prepare this delicious chickpea salad. The beauty of this chickpea salad is that you can vary the ingredients to your liking, and in this article, we suggest three different combinations. Let’s first take a look at the chickpea recipe variation that we created, inspired by Sonia Peronaci, who took this colorful photo.
Ingredients for the chickpea salad
This dish, which seems very simple to prepare, can actually be a real dilemma: what ingredients to use with the legumes? You surely don’t want to make a salad following a recipe that contains ingredients you don’t like or would have to buy specifically.
The cold chickpea salad is a summer dish, but appreciated even in cold seasons, a quick and light recipe to propose for a beach picnic or a mountain picnic.
Here are some ideas, or rather, easy winning combinations to season the salad. Substitute one of these ingredient mixes for those listed in our recipe to prepare the same salad with a different taste.
Ideas for ingredients to season the summer chickpea salad
- Variation with Feta for the cold chickpea salad: 3.5 oz Yellow Peppers, 3.5 oz Round Zucchinis, 3.5 oz Cherry Tomatoes, 2.8 oz Red Onions, 1.8 oz Cucumbers, 2.1 oz Greek Feta, 0.4 oz Mint Leaves, the juice of 1 Lemon + EVOO, Salt, and Pepper (in addition to 10.6 oz precooked chickpeas);
- Vegan variation for the cold chickpea salad: 3.5 oz Dried Tomatoes, 1 Tropea Onion, 1.8 oz Little Gem Lettuce, 10 pitted black olives + Parsley and Salt (in addition to 10.6 oz precooked chickpeas);
- Variation with Tuna for the cold chickpea salad: 5.3 oz Oil-packed Tuna, 10 Cherry Tomatoes, 1.8 oz Arugula, 2 Potatoes, the juice of half a Lemon + EVOO, Salt, Pepper, and Oregano (in addition to 10.6 oz precooked chickpeas);
Recipe for the Cold Chickpea Salad
If you’re looking for a refreshing and healthy summer dish, then look no further than the recipe for the cold chickpea salad. This salad is not only easy and quick to prepare, but it’s also versatile and allows you to customize the ingredients to your liking. The combination of chickpeas, vegetables, and cheese creates a delightful flavor that can be enjoyed on its own or as a side dish. Whether you’re planning a beach picnic or a mountain getaway, this salad is a perfect addition to your menu. So, let’s take a closer look at the ingredients and step-by-step procedure to make this delicious salad at home. Here’s the recipe for the cold legume salad!
Cold Chickpea Salad, a Summer Recipe
Other details
- Difficulty: Easy
Ingredients
Ingredients of the Chickpea Salad
- Cooked chickpeas 11.3 oz
Ingredients to season the summer chickpea salad
- 150 g Zucchini 5.3 oz
- 100 g Carrots 3.5 oz
- 100 g Red Cabbage 3.5 oz
- 300 g Colorful Tomatoes (red, yellow, and orange) 10.6 oz
- 200 g Tomino cheese (fresh cheese, remove it from the recipe for a vegan version) 7 oz
- 100 g Tropea Onion 3.5 oz
- 20 g Basil 0.7 oz
- 1 bunch of Parsley
- 50 g EVO oil 1.8 oz
- 1 Lemon juice
- 4 sprigs of Thyme
Instructions
How to make Chipea Salad
- Start by preparing the ingredients and mix. To prepare this salad, start by slicing the vegetables. Cut the zucchini and carrots into julienne strips, use the grater to sliver the red cabbage, divide the tomatoes into four wedges, peel and halve the onion before slicing it, and then wash, dry, and remove the stems from the basil and parsley.
- In a small bowl, add EVOO, salt, pepper, lemon juice, thyme, basil, and parsley, and let it sit. Afterward, remove the thyme sprigs. In a larger bowl, mix the vegetables and chickpeas together, and add the emulsified oil and herb mixture. Mix well and serve chilled.
Conservation
Can be stored in an airtight container or wrapped in plastic wrap in the refrigerator for up to 3 days.SHARE how to prepare the chickpea salad.
