Chickpea salad: let’s turn it into a poké

Chickpea salad: let's turn it into a poké

Olio Farchioni
5 from 1 vote
Fresh, colorful and delicious: this is poké-style chickpea salad.
Prep Time 20 mins
Total Time 20 mins
Course single course
Cuisine Hawaiian
Servings 1 bowl
Calories 300 kcal


  • Bowl
  • Pot


  • 100 g Chickpeas in a jar
  • 100 g Green beans in a jar
  • 100 g Lentils in a jar
  • 100 g Cherry tomatoes
  • 1 Carrot
  • 1 Sweet potato
  • To taste Cashews
  • To taste Fresh mint
  • To taste Salt
  • To taste Pepper
  • To taste Turmeric
  • To taste Curry
  • To taste Extra virgin olive oil


  • Drain the chickpeas, rinse them and remove the outer skin by running them between your thumb and forefinger.
  • Put them in a bowl and season with extra virgin olive oil, salt, pepper and turmeric.
  • Use a spoon to mix.
  • Rinse the sweet potato.
  • Peel it, put it in a pot of cold water with a pinch of salt.
  • Bring to a boil and cook for about 10 minutes.
  • Let it cool and cut it into slices.
  • Drain the green beans, cut them in half, julienne the carrot and add both ingredients to the bowl, with extra virgin olive oil.
  • Drain the lentils then add extra virgin olive oil and a pinch of curry.
  • Cut the cherry tomatoes in half then add oil and salt.
  • Serve all the ingredients in a large bowl keeping them separate.
  • Drizzle with extra virgin olive oil and garnish with fresh mint leaves and some cashew nuts.
During the summer, nothing is better than a light and colorful dish reminiscent of poké. Here is the recipe for a fresh and original chickpea salad.

Poké: enjoy this Hawaiian dish

The term poké means "cut into pieces". It is one of the symbolic dishes of Hawaiian cuisine, which has recently become very popular all over the world: a bowl of diced raw fish, accompanied by other fresh ingredients.
Don’t think this is a fad: poké has existed since 1800, when it represented the typical meal of Hawaiian fishermen who prepared it with freshly caught raw fish (usually tuna or octopus), seaweed and vegetables.
About 10 years ago, in the United States, traditional poké was adapted to international taste. It is now served in a large bowl where fish or chicken is topped with rice, quinoa or other cereals, raw vegetables and sometimes fruit.
Today we present a vegetarian poké bowl for the summer. It is a quick, simple and healthy recipe.

Not just chickpeas, though

Chickpeas are tasty and can be found all year round since the preserved version is excellent. The same goes for green beans and lentils (in the summer not everybody wishes to boil pulses!).
We advise you to buy naturally boiled vegetables in glass jars, so you will be able to keep any leftovers in the fridge.
Cherry tomatoes (Pachino variety) are small, very sweet and very fragrant: they are ideal for summer chickpea salad.
To test their quality, lightly rub the stalk next to the body of the tomato: this should release a strong, typical aroma!

What chickpea salad would it be without olive oil?

Extra virgin olive oil is the condiment par excellence, it is good on any dish, best of all when it is added to hot or cold dishes before serving.
For our chickpea salad we selected Il Casolare Organic Extra Virgin Olive Oil. Its balanced and slightly fruity taste enhances the flavor of the ingredients without altering their balance.
Il Casolare is also very good on bruschetta: we recommend that you brown some bread for 5 minutes in a pan or on a grill and simply season it with a drizzle of oil and a pinch of salt; it will be perfect as an accompaniment to chickpea salad.
Now that you know all the secrets you can go ahead with the recipe!

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