Insalata di ceci estiva
Ingredients 4 persons
300 grams of cooked chickpeas
2-3 stalks of celery finely chopped
3-4 carrots finely chopped
2-3 tomatoes
1-2 'Tropea' onions very finely chopped. (Alternatively, take red onions).
container with warm water and a splash of red wine vinegar
Olive oil
Pepper and salt
As a main course
1 can of tuna on olive oil
🕐 20 🔪 10 ✔️ 👩🏼🍳
1. If you have raw chickpeas, cook them according to the description on the package (pressure cooker is handy). With a regular pan, soak the chickpeas in water for 6-8 hours, then cook for 1.5 hours. Then add salt. With a pressure cooker, soaking can be skipped. Cooking time is then about 1-1.5 hours. Then add salt. Then rinse them with cold water and let cool considerably.
2. Chop the Tropea onion (pink onion with nice soft taste) or the red onion very finely. Put them in a soup bowl and pour in lukewarm water and pour in red wine vinegar. The ratio should be about 5 (water) to 1. Leave the onion in the mixture at least overnight. If you don't have much time or you forgot: leave them for at least 2 hours.
3. Now cut the celery and carrot very finely. Cut the tomato into pieces. Once the chickpeas have cooled, mix the onion, celery and carrot into the chickpeas.
4. Pour over good olive oil and season with salt and pepper (to taste).
👉🏽 Kikkererwtensalade is op heel veel verschillende manieren te maken. Zonder tonijn is dit een mooi bijgerecht. Met tonijn een lunch- of hoofdgerecht. Wie niet van selderij of wortel houdt, kan ook een salade maken met komkommer en tomaat. Eigenlijk zijn de kikkererwten de basis. Daarna kun je 'm helemaal op je eigen smaak afronden.
Nice to know
Alessandra, my dear friend in Montenero, has been making this salad for years. I was never a fan of chickpeas, but after trying this I was sold. The Tropea onion makes the salad special and simple at the same time. It is filling without being overpowering. Especially during the hot summer days in Tuscany, this is a delicious dish.
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