Spring salad with chickpeas and seeds

Spring Salad with Chickpeas and Seeds

When it comes to salads, spring brings us an explosion of colors and flavors, and this spring salad with chickpeas and seeds is a perfect choice to celebrate the season! It is not only a delicious and nutritious dish but also an ideal option for fasting days. Moreover, chickpeas are an excellent source of plant-based protein, and the seeds add a crunch and nutrients. Let's embark on a culinary journey and discover the steps to prepare this wonderful salad!

Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Cooking time: 1 hour
Number of servings: 4

Ingredients:

- 100 g Sano Vita chickpeas (or dried chickpeas)
- 1/2 head of lettuce
- 100 g red radishes
- 7 cherry tomatoes
- 1 small cucumber
- 2 tablespoons Sano Vita mixed seeds (sunflower, pumpkin, sesame, flax)
- 1/2 red bell pepper
- Leaves from a bunch of green onions
- For the dressing:
- 3 tablespoons olive oil
- Juice of half a lemon
- Salt, to taste
- 50 ml water
- A few lemon slices for decoration

Step by step for a perfect salad:

1. Hydrating the chickpeas: Start by washing the chickpeas thoroughly in several waters, then place them in a tall bowl. Add enough water to completely cover them and let them soak overnight. A trick I use is to cover the chickpeas with plenty of water, so I won't have to add water during the process.

2. Boiling the chickpeas: The next day, drain the chickpeas and rinse them once in cold water. Place them in a pot with 500 ml of water. Boil for about an hour, adding salt towards the end of cooking. This way, the chickpeas will remain tender and flavorful.

3. Preparing the vegetables: While the chickpeas are boiling, you can prepare the vegetables. Wash and peel the lettuce, radishes, cucumber, and red pepper. Tear the lettuce into large pieces by hand, cut the radishes in half, the cherry tomatoes in halves, and slice the cucumber and red pepper thinly. Chop the green onion leaves finely.

4. Combining the ingredients: In a large bowl, combine the prepared vegetables with the boiled chickpeas. Adding the chickpeas to the vegetables will provide a pleasant texture and turn the salad into a filling dish.

5. Toasting the seeds: In a small saucepan, toast the mixed seeds without salt or fat. Use a lid to prevent the seeds from popping during toasting. This step will enhance the flavors of the seeds and add a delicious taste to the salad.

6. Preparing the dressing: In a small bowl, mix the olive oil, lemon juice, salt, and 50 ml of water. This simple yet flavorful dressing will perfectly complement the salad.

7. Final assembly: Pour the dressing over the salad, gently mixing to coat all the ingredients. Finally, sprinkle the toasted seeds on top and decorate with a few lemon slices for an attractive appearance.

8. Serving: The spring salad with chickpeas and seeds is now ready to be enjoyed! Serve it immediately to savor the freshness of the ingredients, or you can refrigerate it for an hour to allow the flavors to meld better.

Nutritional benefits:
This salad is packed with vitamins and minerals. Chickpeas are a rich source of protein, fiber, and iron, while the seeds provide essential fatty acids, B vitamins, and vitamin E. Fresh vegetables offer antioxidants and essential nutrients, contributing to a balanced diet.

Perfect variant:
For an even more interesting twist, you can add cubes of feta cheese or avocado for a creamy taste. You can also try various combinations of vegetables, depending on your preferences or what you have on hand.

Frequently asked questions:
- Can the salad be made with canned chickpeas?
Of course! If you don't have time to soak and boil the chickpeas, you can use canned chickpeas. Just make sure to rinse them well before use.
- What other dressings can I use?
You can experiment with yogurt-based or tahini dressings, which will add a delicious creaminess to your salad.
- What can I serve this salad with?
This salad pairs perfectly with fresh bread or even as a side to various grilled dishes. Additionally, a glass of fresh lemonade or iced tea will perfectly complement the meal.

In conclusion, the spring salad with chickpeas and seeds is an excellent choice for summer meals or for days when you want something light and nutritious. I encourage you to try this recipe and customize your salad according to your preferences. Enjoy your meal!