Chickpea and Tomato Salad
4 servings
20 minutes
Chickpea and tomato salad is a simple and refreshing dish that embodies the best traditions of European cuisine. Chickpeas, rich in protein, add nutrition to the salad, while juicy tomatoes bring freshness and a slight tanginess. Tender pieces of egg pair perfectly with sweet onions, creating a soft balance of flavors. The dressing made from olive oil and white wine vinegar highlights the natural taste of the ingredients and adds a light spiciness. Parsley adds aroma and freshness, completing the dish. This salad is perfect for a summer lunch, light dinner, or as a side dish to main courses. It can be served as a standalone dish or with crusty bread. Its simplicity in preparation and rich flavor make it an excellent choice for lovers of healthy and delicious food.
1
Remove seeds from the tomatoes and dice them. Peel the eggs and dice them. Finely chop the onion.
- Tomatoes: 900 g
- Chicken egg (large): 4 pieces
- Sweet onion: 300 g
2
In a bowl, mix chickpeas, tomatoes, eggs, and onion.
- Canned chickpeas: 840 g
- Tomatoes: 900 g
- Chicken egg (large): 4 pieces
- Sweet onion: 300 g
3
In another bowl, mix olive oil, vinegar, salt, and pepper. Drizzle over the salad and toss.
- Extra virgin olive oil: 0.6 glass
- White wine vinegar: 6 tablespoons
- Salt: 1 teaspoon
- Freshly ground black pepper: to taste
4
Serve sprinkled with parsley.
- Chopped parsley: to taste
