Chickpea salad is a fresh, nutritious, and very easy dish to prepare, ideal for taking to work, enjoying on a hot day, or as a side for meats and fish. This chickpea recipe stands out for its high content of plant-based protein, fiber, and minerals, making it a healthy and satiating option.
The combination of peppers, spring onion, crab sticks, and tuna adds texture, color, and flavor, while the dressing of olive oil and balsamic vinegar enhances all the ingredients. Also, it can be easily adapted: if you are in a hurry, you can use canned chickpeas; if you prefer a milder taste, reduce the onion or add a chopped boiled egg.
Prep
30 min
Cook
25 min
Servings
4
Calories
300 kcal
Let's cook the chickpeas. To do this, we soak them the night before, with plenty of water and a teaspoon of baking soda.
The next day, we drain them from the water and put them in plenty of fresh water. Let it cook in the pressure cooker for about 25 minutes. If not, in a conventional pot for about an hour and a half, until they are soft. You can avoid these two steps by using pot chickpeas. Personally, I don't like to use them, but it is true that it saves us a lot of time to prepare this salad.
Place the cooked chickpeas in a salad bowl. Add the finely chopped green pepper, red pepper and green onion. We also add the crab sticks cut into thin slices and the canned tuna.
Dress with olive oil and Modena vinegar.
Mix well before serving.
