Packed with vitamins, minerals, fiber, and protein, chickpeas – or garbanzo beans – carry health benefits which range from weight management to blood sugar control. Most of all, they are delicious, affordable, and are the basic ingredient to an impressive array of culinary creations.
Use them as a base in a salad and let your imagination run wild. You could make a chickpea salad every day for a year and still never prepare the same version twice. You could opt for a modest version or go all out using a cornucopia of herbs, vegetables, and pickles. Yet, no matter how many versions you have already tried, the Latrovalis Chickpea Salad will become your absolute favorite, guaranteed. The secret is in the Latrovalis Vinaigrette. Make a very large bowl if you’re thinking of adding it to your next buffet spread. It will disappear in a flash!
500 gr. / 18 oz. chickpeas
1 jar (200 gr / 7 oz) Latrovalis Sliced Kalamon Olives
2 firm tomatoes
1 fresh and crispy cucumber
1 red onion
2 red bell peppers
1 small bunch of parsley
100 gr. / 3.5 oz. Anthotyro (Greek Fresh Cheese)
100 ml. / 3.5 oz. extra virgin olive oil
2 tablespoons Latrovalis Olive Brine
80 ml. / 2.7 oz. freshly-squeezed lemon juice
1 pinch freshly-ground pepper
Soak the chickpeas in plenty of cold water overnight or at least for 8 hours. Drain and rinse twice. Boil the chickpeas. The fastest way to do it is in a pressure cooker, where they will need 10 minutes after the first steam is released. After the 10 minutes, switch off the heat and leave on the stove until the pressure cooker can be safely opened. You need to make sure that your chickpeas are well-boiled, but definitely not mushy. Drain the water and put aside to cool.
In a large bowl, dice the firm tomatoes, the crunchy cucumber, the aromatic red onion, and the fresh red bell peppers. Chop the fresh parsley finely and add to the bowl. Drain the jar of Latrovalis Sliced Kalamon Olives, but keep the brine and the empty jar. Add the olives and the cooled chickpeas to the bowl. Carefully mix all the ingredients in the bowl.
In the empty olive jar, combine the extra virgin olive oil, olive brine, lemon juice, and pepper. Seal the jar firmly and shake the vinaigrette well until all the ingredients have blended.
Douse the contents of the bowl with the Latrovalis Vinaigrette and mix the salad well so that it is completely soaked. Just before serving, crumble the Anthotyro over the salad.
So fresh, aromatic, and crunchy! Watch your guests coming back for additional servings, and, eventually, staring in disappointment at the empty bowl.