Chickpea and tomato salad

Main Dish
3 servings
25 min
35 min
Very Easy


Number of serving: 3
250 g chickpeas, soaked for 8-10 hours then cooked in natural mineral or filtered water with a pinch of whole sea salt.

8-10 cherry tomatoes , washed and cut into wedges

4 large handfuls of fresh parsley, rinsed, pat dried and more ore less finely chopped

half a red onion, peeled and finely sliced

juice of 1 lemon

a small handful of fresh mint leaves, washed and pat dried, whole or chopped

half a teaspoon of ground cumin

chilli powder, just enough to taste

extra virgin olive oil, to taste

whole sea salt, just enough to taste


  • Cook the chickpeas in a pressure cooker or large pot until al dente.
  • Rinse them under cold running water, put them in a salad bowl then let cool completely (first at room temperature, then in the fridge).
  • In the meantime, prepare the vegetables.
  • Once the chickpeas are chilled, add the tomatoes, the parsley, the onion, the lemon juice, the mint, the cumin and the chilli powder.
  • Toss and sprinkle with the the olive oil and salt then toss again and serve immediately.


Chickpea and tomato salad, photo 1Chickpea and tomato salad, photo 2
C cotto e crudo

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