Chickpea salad: let’s turn it into a poké
Chickpea salad: let's turn it into a poké
Equipment
- Bowl
- Pot
Ingredients
- 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
Instructions
- 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.
What is better, in the summer season, than a single dish that is light, colorful, simple to prepare, and which is very reminiscent of a poké? Here is the recipe for a fresh and original chickpea salad.
Poké: the Hawaiian dish to be discovered
The term poke means “to cut into pieces”, and indicates one of the symbolic dishes of Hawaiian cuisine, now known all over the world, consisting of a bowl of raw fish cut into cubes, seasoned and accompanied by other fresh ingredients.
Anyone who thinks it is a passing trend is very wrong, because the poké has existed since 1800, and was born as a typical meal of Hawaiian fishermen, prepared with freshly caught raw fish (usually tuna or octopus) served with seaweed and vegetables.
About 10 years ago in the United States, the traditional poké was transformed into the now well-known poke bowl, a large bowl where rice, quinoa or other cereals, raw vegetables and sometimes fruit are added to a fish or chicken base.
Today we want to propose a poke bowl in a vegetarian version, all summer, simple, healthy and quick to prepare.
Not just chickpeas for our poké chickpea salad
The chickpeas are good, suitable for every season, and they are also of good quality in jars. The same goes for green beans and lentils (in summer not everyone has the time and desire to start boiling vegetables).
We advise you to buy naturally boiled vegetables in glass jars, which will allow you to keep them in the refrigerator if they are left over.
As for tomatoes, the cherry variety pachino tomatoes are ideal, small, very sweet and very fragrant: they seem made especially for our summer chickpea salad.
To recognize the best ones, just rub lightly between thumb and forefinger the part of the stalk where it sticks to the tomato: if an intense and aromatic smell is released, they are the right ones!
What chickpea salad would be without olive oil?
Extra virgin olive oil is the condiment par excellence, one of the few that adapts to any type of dish, and it reaches its peak when it is added raw to hot or cold dishes.
For the chickpea salad we chose Il Casolare Organic Extra Virgin Olive Oil, with a balanced and slightly fruity taste, able to enhance the dish while respecting the balance of the ingredients.
Il Casolare Biologico is also very good on bruschetta: we recommend that you fry a little 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 we have revealed all the secrets to you, we just have to wish you a good appetite!
