Easy Chickpea Salad Recipe

Preparing the Salad

1. Boil 1 liter of water with 20g of salt and cook 500g of quinoa for 12 minutes.
2. Cool down the quinoa.
3. Drain the quinoa using a fine mesh strainer.
4. Drain the chickpeas and keep some chickpeas water for the dressing sauce.
5. Chop the mint and parsley.
6. Cut the tomatoes in half, cube the cucumbers, and prepare the sun-dried tomatoes “Vegetariano Italiano”.
7. In a salad bowl, combine the chickpeas, cucumbers, herbs, halved tomatoes, Za’atar, black olives from “Vegetariano Italiano”, hazelnuts, and mix.

Making the Dressing

8. Prepare the vinaigrette: Blend some chickpea water, vinegar, olive oil, a touch of “pâté du peperoncino Vegetariano Italiano”. When the vinaigrette is ready, incorporate it into the salad.

Assembling the Salad

9. Garnish with fleur de sel, pepper, 2 tablespoons of Greek yogurt, olive oil, mint leaves, pistachios or hazelnuts, and arugula.

Tips for the Perfect Chickpea Salad

– Use fresh and high-quality ingredients to enhance the flavors.

– Ensure the quinoa is well-drained to avoid a soggy salad.

– Adjust the seasoning to your taste preferences.