In summer, what you want is to eat salads, fresh dishes that give us energy but do not destroy us with heavy digestion. Well, taking all this into account, nothing better than a rich legume salad, which in addition to being a great way to take advantage of legumes during heat times, are nutritious and refreshing dish. Our app, how to make a chickpea salad with tomato and cucumber. Serve it as an incoming or as the main dish and takes advantage of the best of summer days.
| 🚻 2 Diners | 🕘 10m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make chickpea salad with tomato and cucumber: |
| 400 grams of cooked chickpeas 2 tomatoes 2 cucumbers 1 pinch of salt 1 jet of olive oil 1 jet of vinegar 1 pinch of white garlic powder 1 branch of parsley |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chickpea salad with tomato and cucumber:
1. The first step to prepare our fresh salad with chickpeas will be to chop the tomato and cucumber in small pieces, if you have a mandolin you can also chop them in very thin slices.
2. We place this in a bowl or salad bowl and add the cooked chickpeas. In my case, I have bought the chickpeas in a jar already precooked; Therefore I have taken them out of this jar and I have clarified them with water. If you prefer to make them yourself you can check the chickpea recipe with prawns to review their procedure of cooking tips.
3. To season the salad we make a mixture with the rest of the ingredients of the list, salt, oil and vinegar. Garlic and parsley is optional although I recommend you try it because it gives a special touch to the summer salad. Another fantastic dressing for this type of salads is the classic lemon and coriander dressing, the same one we use in the chickpea salad with avocado.
4. The chickpea salad with tomato and cucumber serves in two plates and enjoying! This dish will allow you to try it!
