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Legumes all year round, even in summer when the desire fails: but with this summer chickpea salad, everyone will change their mind
Eat legumes it’s always an excellent choice, even in summer when it’s not a good idea to eat them cooked even if they’re good for you. So there is only one solution: make them into a nice salad, fresh and tasty, even with chickpeas.
In this case you don’t need to take those dry, which are often the best solution but also need to soak at least 12 hours. Instead here we want everything expressed and so we take the pre-cooked ones. Then we complete with what inspires us the most: I chose tuna, lettuce, tomatoes, olives and onion, but everything we usually use for a big salad is fine. A complete dish, not just a side dish, and you need very little to prepare it.
Summer chickpea salad, everything is fresh and expressed
To give more intensity to our summer chickpea salad we can also add half a teaspoon of chilli powder, or use a tuna with chilli pepper, even with its preservation oil.
Ingredients:
200 g pre-cooked chickpeas
6 salad tomatoes
1 red onion
50 g songino
180 g natural tuna
4 tablespoons extra virgin olive oil
60 g pitted black olives
salt up to taste
black pepper to taste
Preparation: salad
We open the package of precooked chickpeas and wash them quickly under running water. Then let’s strain them well in a colander and finally pour them into a bowl.
We prick and wash the cherry tomatoes, dab them with absorbent kitchen paper or with a clean tea towel and then cut them into wedges. Peel the onion, wash it well too and slice it thinly. Then we put everything into the bowl.
Final phase: wash the songino, or the salad we have chosen (but they can also be spinach) and add it to the bowl. Finally we open the package of natural lathom: if it’s the one in the box, we simply let it drain and pour it inside. If it is the one in fillets, after draining it we break it up with our hands. Finally we cut the le into two or four black olives and let’s throw those in too.
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Season with a few tablespoons of extra virgin olive oil, a pinch of salt and a few grinds of fresh pepper. Stir everything well with a wooden spoon and let it infuse in the refrigerator for at least half an hour before serving.
