Doesn't it happen to you that during the summer you only want to eat cold, quick-to-do things that don't take us too long in the kitchen? Well, if you are like me, you will greatly appreciate this recipe. It is a chickpea salad, quite easy to do because you do not even have to light the stove and it is very healthy and very nutritious simultaneously.
Sometimes, we think that legumes are just a typical food cooked and eaten with a spoon. With this recipe we totally dismantle that belief. It is a fresh meal that can be eaten with a fork and is not accompanied by the typical stew broth at all. If you want to know what vegetables we have added and more, keep reading the rest of the recipe.
- 2 jars of chickpeas already cooked
- 2 medium salad tomatoes
- 1 cucumber
- 1 fresh onion
- Sweet corn
- Carrot
- Olive oil
- Vinegar
- Sal Island
- We save the step of cooking since we buy the jars of chickpeas already cooked. If we want to have a light recipe and to get out of the way, it is necessary to have the chickpeas already cooked.
- These chickpeas already cooked and well drained, we will put them in a large bowl in which we will add the selected vegetables. The first thing we will take will be the cucumber, peeled and cut into small slices, we will also add the two tomatoes well washed cut into cubes. Later, we will peel the fresh onion and we will cut it into julienne. We will also add it to the rest of the vegetables. We will peel the carrot and we cut it into small cubes and also add the sweet corn.
- What would remain would be dress our salad in the way that you like the most. In our case, with the traditional dressing: extra virgin olive oil, salt and wine vinegar.