SerpApi.Org
Category: Salads
Ingredients
- Precooked chickpeas 400 g (peso sgocciolato)
- Cucumbers 200 g
- Yellow cherry tomatoes 200 g
- Cherry tomatoes 100 g
- Red onions 80 g
- Arugula 50 g
- Taggiasca olives 40 g
- Basil q.b.
- Extra virgin olive oil q.b.
- Balsamic vinegar q.b.
- Fine salt q.b.
- Black pepper q.b.
Preparation
To prepare the Mediterranean chickpea salad, first peel the onion (1) and cut it in half lengthwise (2), then slice it very thinly to obtain thin petals (3).
Place the sliced onion in a bowl (4), add the ice (5) and cover with water (6). Let it soak for 10 minutes; this will make it milder.
Meanwhile, prepare the other ingredients: halve the yellow cherry tomatoes (7) and quarter the red ones (8). Peel the cucumbers (9).
Cut them into 4 lengthwise (10), then remove the central seeded part (11). Finally, slice them on the diagonal (12).
Now pour the precooked chickpeas into a large bowl (13), then add the red (14) and yellow (15) cherry tomatoes.
Add the cucumbers (16), the well-drained onions (17) and the basil leaves torn by hand (18).
Season with the balsamic vinegar (19), the olive oil (20), salt and pepper (21).
Mix everything well (22), then let it rest in the refrigerator for 10 minutes to allow the flavors to meld. Finally, finish with the Taggiasca olives and arugula leaves (23). Your Mediterranean chickpea salad is ready to be served (24)!
Storage
The Mediterranean chickpea salad can be stored in the refrigerator for one day.
Tip
If you wish, you can add anchovies in oil or cubes of feta for an even bolder flavor!
