Cold Chickpea Salad, a Summer Recipe
Try the chickpea salad, this summer recipe can be adapted based on the vegetables you have on hand, a light, fresh, and healthy dish.
Doses for 4 servings
Calorie per porzione365kcal
Cost Low
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.