Prep time: 30 minutes
Yield: 10 servings
Article reading time: 3 minutes
If you’re looking for a nutritious, affordable, and flavorful option, this Mediterranean chickpea salad is perfect!
It combines fresh and light ingredients, making it ideal for a quick lunch or a light and balanced dinner.
Best of all? It’s gluten-free, dairy-free, and sugar-free—great for various dietary needs!
Ingredients:
500g chickpeas
2 medium red onions
1 large Japanese cucumber
3 large Roma tomatoes
2 sprigs of mint
Olive oil to taste
Juice of 1 lemon
Salt and seasoning to taste
Method of preparation:
- Cook the chickpeas in a pressure cooker with enough water to cover 4 fingers above the grains.
- Once it starts to pressure, cook for 10–15 minutes and turn off the heat.
- Drain the water and let it cool naturally.
- Chop the tomatoes, cucumber, and onions into small pieces.
- Mix everything with the cooled chickpeas and add olive oil, lemon juice, and seasonings.
- Add chopped mint and refrigerate for 15 minutes before serving.
Additional information:
For extra flavor, try adding grated carrot, olives, or yellow bell pepper.
If you don’t have mint, substitute with parsley, chives, or basil.
Serve the salad on a bed of lettuce leaves for a beautiful and sophisticated presentation.
Enjoy this Mediterranean chickpea salad and try different variations to bring freshness to your daily meals!
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