Chickpea Salad
Fresh and complete, with tomato, cucumber, peppers, red onion and hard-boiled egg dressed with good oil; perfect for hot days and lunch boxes.
- Total
- 25 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- chickpea1.75 lb
- egg3
- tomato2
- cucumber1
- green bell pepper1
- red bell pepper0.5
- red onion0.5
- green olive1.75 oz
- parsley1 tbsp
- olive oil4 tbsp
- vinegar2 tbsp
- salt1 tsp
Method
- 1
Boil the egg in boiling water 10 minutes, cool in cold water, peel and cut into pieces.
- 2
Drain and rinse the cooked chickpeas well and put them in a large salad bowl.
- 3
Cut the tomato, cucumber, green pepper and red pepper into small dice and add to the chickpeas.
- 4
Finely chop the red onion and add it along with the green olives.
- 5
Make the dressing by whisking the olive oil with the vinegar, salt and chopped parsley.
- 6
Pour the dressing over the salad, mix well and place the hard-boiled egg on top.
- 7
Rest in the fridge at least 15 minutes before serving so the flavors blend.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
