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.
Chickpeas, tomatoes and melon salad: Ingredients
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
- 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.
- Cut into cubes or according to taste. Season with the salt and oil and a spoonful of balsamic vinegar.
- Wash the cherry tomatoes and cut in half. Add to melon with some basil leaf.
- Add the chickpeas, remaining oil, salt and leave to rest for about ten minutes before serving.