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Chickpeas, tomatoes and melon salad

CHICKPEA TOMATOES AND MELON SALAD
Written by Veronica Lavenia

Chickpeas, tomatoes and melon salad is one of my favourite summer salads.

Pulses are one of the cornerstones of the Mediterranean Diet. They are an ancient and nutritious food. Rich in healthy protein, you can consume them in so many ways all year round.

This recipe is typically summertime and is perfectly consumed cold, even as a dish to take away for your summer getaways.

CHICKPEA TOMATOES AND MELON SALAD

Chickpeas, tomatoes and melon salad: Ingredients

Serves 4

150 g (5 oz) chickpeas

1 bay leaf

1 tsp dry 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

Chickpeas, tomatoes and melon salad: Method

  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 to melon with some basil leaf.
  4. Add the chickpeas, remaining oil, salt and leave to rest for about ten minutes before serving.
CHICKPEA TOMATOES AND MELON SALAD

PH. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.