Creams
Easy
Chickpea stew
45 min
Beans
Easy
Recipe of Chickpea salad with romesco vinaigrette
Chickpea salad with romesco vinaigrette is an easy, complete, and flavorful recipe, ideal for those seeking a nutritious one-dish meal. The chickpea is the star: a legume rich in plant-based protein, fiber, and minerals, which pairs perfectly with roasted vegetables like eggplant, zucchini, and tomato. The romesco vinaigrette, made with romesco sauce, sherry vinegar, and olive oil, adds a smoky and slightly acidic touch that enhances all the ingredients.
This salad is perfect as a main course for a light lunch or dinner, and can also be served as a side dish. It is simple to prepare: sauté the diced vegetables with thyme, mix them with drained chickpeas, tuna, and escarole, and dress with the vinaigrette. A practical variation is to roast all the vegetables in the oven at once, saving time and boosting flavor.
The result is a colorful salad with varied textures and a perfect balance between the freshness of escarole, the tenderness of the vegetables, and the intense touch of romesco. Plus, it is very versatile: you can add other seasonal vegetables or replace the tuna with hard-boiled eggs or fresh cheese. Undoubtedly, a recipe that will win over the whole family.
Prep
30 min
Servings
4
Calories
250 kcal
Ingredients
Directions
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1
Cut the vegetables (scallions, zucchini and eggplant) into thick cubes, sauté with a little oil, salt, a pinch of thyme and pepper, until they start to brown. Cover and leave until cooked.
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2
Peel the tomatoes and cut into wedges, remove the seeds and sauté with oil, salt and a pinch of thyme.
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3
Mix the ingredients for the vinaigrette and season with salt.
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4
Take the vinaigrette separately in a jar or bottle and dress the salad on the spot.
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5
Mix all the ingredients in a bowl and add the drained chickpeas, tuna and endive.
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6
You can also prepare all the vegetables at once on a tray in the oven to shorten processing time.
