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 cooked chickpeas (you can use canned ones 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 extra virgin olive oil
• Salt and pepper to taste
• A pinch of dried oregano (optional)

Preparation

1. If using canned chickpeas, drain and rinse them under running water to remove the preserving liquid. If starting from dry chickpeas, remember to soak them the night before and cook them in salted water until soft, before using them in the salad.

2. In a medium bowl, combine the cooked chickpeas, the tomatoes cut into cubes, the cucumber cut into cubes and the thinly sliced red onion.

3. Add the basil leaves torn by hand so they don’t turn black and to release more aroma.

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

5. Mix the salad well so that all ingredients blend with the dressing.

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

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

Trivia

Chickpeas are legumes highly appreciated in Mediterranean cuisine; besides being versatile and flavorful, they are also a rich source of plant-based proteins and fiber. In Italy, especially in the South, they are often used in various salads and cold dishes, ideal for summer.