Chickpea and tomato salad

Chickpea and tomato salad

Total: 1 hr 15 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 322 kcal
, Fat: 17 g
, Carbohydrate: 30 g
, Protein: 12 g

I'm a huge fan of pulses and I particularly love chickpeas. They not only taste great in hummus and other Oriental dishes, but they also work wonders in an Italian-inspired salad with tomatoes, lots of basil and pine nuts. A basic dressing of olive oil and basil will add the perfect finishing touch to a delicious, simple summer salad.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

2 tbsp balsamic vinegar
4 tbsp olive oil
1 bunch basil, cut into thin strips
½ tsp salt

Salad

2 tins chickpeas (each approx. 400 g), rinsed, drained
400 g tomatoes (different colours), sliced
200 g strawberries, cut into pieces

To garnish

2 tbsp pine nuts, toasted
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How it's done

Dressing

Mix the balsamic, oil, basil and salt in a large bowl.

Salad

Add the chickpeas, tomatoes and strawberries to the dressing, mix, cover and chill for approx. 1 hr.

To garnish

Plate up the salad, sprinkle with pine nuts.

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