Chickpea, Tomato, and Cucumber Salad

I can give you a fresh and flavorful recipe for a chickpea, tomato, and cucumber salad. Here is the list of ingredients and the procedure to prepare this tasty and nutritious dish.

Ingredients

• 400 g of cooked chickpeas (you can use canned for convenience)
• 2 medium ripe tomatoes, cut into cubes
• 1 medium cucumber, cut into cubes
• 1 small red onion, thinly sliced
• A few leaves of fresh basil
• Juice of half a lemon
• 3 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• A pinch of dried oregano (optional)

Preparation

1. If you are using canned chickpeas, drain them and rinse under running water to remove the preservation liquid. If you are starting from dried chickpeas, remember to soak them overnight and cook them in salted water until they are soft before using them in the salad.

2. In a medium-sized bowl, combine the cooked chickpeas, diced tomatoes, diced cucumber, and thinly sliced red onion.

3. Add the basil leaves torn by hand to prevent them from darkening and to add more aroma.

4. Dress with lemon juice, extra virgin olive oil, salt, and pepper to taste. If you wish, you can add a pinch of dried oregano to give an additional touch of Mediterranean flavor.

5. Mix the salad well to ensure all the ingredients are combined with the dressing.

6. Let the salad rest for at least 30 minutes in the refrigerator before serving to allow the flavors to blend together well.

This chickpea salad is a versatile dish that can be served as an appetizer, a main dish, or a side. To make it even more Italian, you might add some desalted capers or Taggiasca olives.

Curiosity

Chickpeas are legumes that are highly valued in Mediterranean cuisine; they are versatile and tasty, as well as being a rich source of plant proteins and fibers. In Italy, especially in the South, they are often used in various salads and cold dishes, ideal for the summer.