Insalata di Ceci

Nutrition · per serving

Steps

1. 1

   Whisk the extra-virgin olive oil, fresh lemon juice, dried oregano, fine salt and black pepper in a small bowl. Let the dressing stand while preparing the salad so the oregano hydrates and releases its aroma.

   2 tablespoons extra-virgin olive oil2 tablespoons fresh lemon juice1 teaspoon dried oregano½ teaspoon fine salt¼ teaspoon black pepper
2. 2

   Place the chickpeas, cucumber, cherry tomatoes, red onion, Kalamata olives and fresh parsley in a large bowl. Cut the vegetables into similarly sized pieces for an even bite.

   1 can, 400 g, drained and rinsed chickpeas1 medium, about 180 g, diced cucumber200 g, halved cherry tomatoes½ small, finely diced red onion50 g, pitted and sliced Kalamata olives2 tablespoons, chopped fresh parsley
3. 3

   Add the feta cheese, reserving a small pinch for garnish if desired. Pour in the dressing and toss gently, taking care not to crush the tomatoes or feta.

   60 g, crumbled feta cheese
4. 4

   Cover and chill for 15 minutes. Taste before serving and adjust the seasoning if needed; the olives and feta are already salty.

5. 5

   Serve cold or cool, with the reserved feta scattered over the top. Pack in an airtight container and keep refrigerated.

Origin & History

Chickpea salads are common throughout the Mediterranean, where legumes, fresh vegetables, olives, herbs and citrus form everyday dishes. This Italian-style version reflects the tradition of composing simple, filling foods from pantry staples and seasonal produce.