Wine & Other Stories

Tomatoes chickpea melon salad and a rosé wine

Written by Veronica Lavenia

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Pulses are one of the cornerstones of the Mediterranean Diet. They are an ancient and complete food. Rich in healthy protein, you can consume them in so many ways all year round. Perfect even as a dish to take away for your summer getaways.

As a pairing our suggestion is Chenin Blanc Pinotage Rosé 2021 by Simonsig: The blend expresses the typical scents of the vines that compose it: fresh melon and stone fruit (peach blossom, almond, plum, apricot, and cherry) for Chenin Blanc and strong hints of ripe red berry fruit for the Pinotage. For the full review click here.

Chenin Blanc Pinotage Rosé 2021 - Simonsig

© Piero Pardini – Wine Reviews – The Wolf Post – TUSCANY – ITALY

Ingredients for 4 serves
  • 150 g (5 oz) chickpeas
  • 1 bay leaf
  • 1 tsp dried chili
  • 4 tbsp Extra virgin olive oil
  • Pinch of sea salt
  • 1 little melon
  • 1 tbsp balsamic vinegar
  • 300 g (11 oz) cherry or dates tomatoes
  • A sprig of basil

©Veronica Lavenia- The Wolf Post

  1. Put the chickpeas to soak one night in the water. Drain, pour into a saucepan with laurel leaf, a little crumbled chilli pepper and a tablespoon of olive oil, cover with plenty of cold water. Cook for about 2 hours at low flames until they are tender;
  2. Cut into cubes or according to taste. Season with the salt and oil and a spoonful of balsamic vinegar;
  3. Wash the cherry tomatoes and cut in half. Add melon with some basil leaf. Add the chickpeas, remaining oil, salt and leave to rest for about ten minutes before serving.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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