Chickpea salad with prosciutto and tomatoes

Chicpea-Salad

In my last blog post about our Tuscany holidays I promised to soon share the first chickpea recipe with you. Before our trip to  Italy, I wasn’t aware of how versatile chickpeas are. We probably all know them from the popular houmus, which you typically eat with pita bread, shawarma or falafel. But in Italy we ate it as a salad, as a side dish with beef goulash, as a soup vegetable or even as a wrap filling.

If you buy dried chickpeas you need to soak the legume in water at least 8 hours before you want to cook them. For a perfect result you should remove the paring after cooking the chickpeas, but if they are very small this is a very, very cumbersome and time-consuming task. The paring is not bad at all, but may be a bit tougher to digest. If you purée the chickpeas I can imagine, that you will have a smoother result without paring, but I haven’t tried it yet.

If you have little time, you can of course always buy the canned and precooked chickpeas. According to Claudia, who is currently working for a “world leader in processed vegetables”, the canned version is not minor at all 🙂

You will see that instead of vinegar I used lemon juice and some lemon zeste. I think it gave the salad a really fresh taste! Let me know if you liked it.

Chickpea salad with prosciutto and tomatoes
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 200gr dried or precooked chickpeas
  • 4-5 Marzano tomatoes
  • 70 gr prosciutto
  • 6 Tbsp olive oil
  • 2 Tbsp lemon juice
  • lemon zest of ½ lemon
  • salt
  • ground pepper
  • 1 handful of fresh basil
Instructions
  1. Soak the dried chickpeas at least 8 hours before you cook them in a ball with cold water
  2. Pour the water away
  3. Bring the chickpeas to boil in a big pot with water (3:1, water:chickpeas)
  4. Let boil for about 90 mins. The chickpeas are ready when they are soft but still al dente. Pour the water. Put aside
  5. Halve the tomatoes and cut in slices.
  6. Mix the olive oil with the lemon juice and lemon zeste
  7. Remove the paring of the chickpeas. If you take a paper towel and the paring is lose enough you can simply rub it off.
  8. Chop the basil
  9. Mix the chickpeas, the tomatoes and the dressing
  10. Place some fresh and finely slices prosciutto on top, season with salt and freshly ground pepper
  11. Spread the fresh basil and if you like some shaved parmesan.

I love this recipe because it is really an “everyday recipe”, but with a nice twist,  because of the chickpeas.

Comments

  1. says

    Okay Eva – now I’m outed 😉 In this case I have to make the remark that you should use the steamed chickpeas from Bonduelle, they are crispy and of very good taste!

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