Chickpea and Vegetable Salad

The chickpea and vegetable salad is a fresh, nutritious, and versatile dish, perfect for a summer lunch or as a side dish. Here is the recipe with an Italian twist.

Ingredients

• 400 g of cooked chickpeas (you can use canned for convenience)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 cucumber
• 1 carrot
• 100 g of cherry tomatoes
• 1 small red onion
• A bunch of fresh parsley
• Juice of 1 lemon
• Extra virgin olive oil
• Salt and pepper to taste
• Balsamic vinegar (optional)

Preparation

1. If you’re using canned chickpeas, drain them from their preservation liquid and rinse them under running water. If starting with dry chickpeas, remember to soak them for at least 12 hours and then boil them in water until they are tender.
2. Wash the bell peppers and remove the seeds and internal white parts, then cut them into strips or cubes, depending on your preference.
3. Peel the cucumber and carrot, then cut them in half lengthwise and then into thin slices.
4. Cut the cherry tomatoes in half.
5. Thinly slice the red onion.
6. Chop the fresh parsley.
7. In a large bowl, combine the chickpeas, bell peppers, cucumber, carrot, cherry tomatoes, red onion, and parsley.
8. Season the salad with lemon juice, a generous drizzle of extra virgin olive oil, salt, pepper, and if desired, a touch of balsamic vinegar.
9. Mix the salad well to blend the ingredients and flavors. Let it rest for a few minutes before serving to allow the flavors to intensify.

This salad is even tastier if left to marinate in the refrigerator for at least one hour. You can enrich it by adding dried oregano or fresh basil for an even more Mediterranean taste.

Trivia

Chickpeas are a very versatile ingredient in Italian cuisine, often used in both hot dishes like soups and stews, and cold dishes like salads. They are highly appreciated for their nutritional properties, as they are rich in proteins, fibers, and minerals.