Chickpeas Salad

Chickpea salad, the recipe for preparing a summer salad to be used as a side dish or main course

THEChickpeas Salad it's a recipe summer fresh and colorful to serve on hot days. To be consumed as single dish, when combined with whole grains, or as boundary, chickpea salad is certainly a valid alternative to be able to eat legumes even in summer.

Chickpeas are gods vegetable which should never be lacking in our diet, they are in fact rich in vegetable proteins, mineral salts and vitamins; inevitable protagonists of soups and winter soups, in summer they can also be used in the preparation of tasty salads to be consumed even on the beach or in the office.
For the preparation ofChickpeas Salad it would be preferable to use dry ones, after soaking for twelve hours in water and bicarbonate they will cook quickly; alternatively you can use the precooked ones, in this case we advise you to choose those in glass jars and rinse them thoroughly before using them.

Index

Ingredients

480 g of already boiled chickpeas
300 gr of carrots
70 gr of golden onion
4 sprigs of basil
extra virgin olive oil to taste
balsamic vinegar to taste
Salt to taste

Preparation Time:
15 minutes
Cooking time:
40 minutes
Rest time:
-
Dose:
for 4 people
difficulty:
low

How to prepare the chickpea salad: procedure

Drain off the chickpeas well, thus completely eliminating the cooking water and letting them cool,
to peel the onion and slice it thinly,

skin carrots and slice these too,
to merge now in a bowl the chickpeas, carrots and onion, wash and basil, chop it and add it to the chickpeas,
regular then salt and season with oil and balsamic vinegar.
The chickpea salad will be immediately ready to be served, or you can chill it well in the refrigerator.