Chickpea salad with prosciutto and tomatoes
Prep time
Cook time
Total time
  • 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
  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.
Recipe by FoodFamily at