| Prep: 15 mins | Cook: 45 mins (if using dried chickpeas) | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 17g | 2.5g | 23g |
| sugars | fibre | protein | salt |
| 4g | 6g | 7g | 0.45g |
Why I Love Italian Insalata di ceci e pomodori secchi senza glutine
From the first bite, I was smitten with Insalata di ceci e pomodori secchi senza glutine. This Italian-inspired salad is a delightful mix of textures and flavors, bringing a touch of the Mediterranean right to your table. It’s been a go-to for me, blending simplicity with a rich, satisfying taste that I find truly irresistible.
A Fresh and Hearty Delight
One of the reasons this recipe wins my heart is its incredible freshness. The combination of chickpeas and sun-dried tomatoes creates a mouthwatering experience that’s both hearty and light. The chickpeas add a robust creaminess, perfectly contrasted by the tangy, slightly chewy sun-dried tomatoes. With every bite, there’s a burst of flavor that reminds me of leisurely seaside meals enjoyed on the idyllic Italian coast.
Perfect for Any Occasion
Whether you’re planning a family gathering or a simple weeknight dinner, Insalata di ceci e pomodori secchi senza glutine fits seamlessly into any occasion. Its versatility and ease make it a star, particularly alongside dishes like grilled fish or a classic bruschetta. And if you’re a fan of salads like Greek Salad or even a Caprese, you’ll find this to be a delightful variation, offering a new twist with its unique flavor profile.
This dish also holds a special place in my heart because it aligns beautifully with my Charleston roots while embracing a bit of coastal flair. I often think of it as a bridge between Southern hospitality and the sun-kissed shores of Italy. Like many Southern dishes, it’s prepared with love, care, and a touch of elegance.
An Ode to Elena Arzak
In creating this salad, I found inspiration in the culinary brilliance of chefs like Elena Arzak, who masterfully combine traditional ingredients with contemporary twists. Though her expertise lies in Basque cuisine, her innovative approach has encouraged me to explore and experiment with this Italian-inspired recipe. Her ethos of fresh, high-quality ingredients and thoughtful preparation resonates deeply with my culinary philosophy.
If you’re looking to elevate your meal with a dish that’s both nourishing and exquisite, I can’t recommend Insalata di ceci e pomodori secchi senza glutine enough. It’s more than just a salad; it’s a celebration of ingredients coming together in perfect harmony, each bite offering a little taste of the Mediterranean.
What You’ll Need
- 1 cup of dried chickpeas (or 2 cans of cooked chickpeas)
- 1/2 cup of sun-dried tomatoes (in oil), chopped
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 small red onion, finely chopped
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of Kalamata olives, pitted and chopped (optional)
- 1 clove of garlic, minced
Method
Step One
If using dried chickpeas, place them in a bowl and cover with water. Let them soak overnight. The next day, drain and rinse the chickpeas. Place them in a pot, cover with fresh water, and bring to a boil. Reduce the heat and let them simmer for about 1 to 1.5 hours or until tender. Drain and let them cool. If using canned chickpeas, drain and rinse them well.
Step Two
In a large mixing bowl, combine the cooked or canned chickpeas, chopped sun-dried tomatoes, finely chopped red onion, and minced garlic.
Step Three
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, salt, and black pepper to create the dressing.
Step Four
Pour the dressing over the chickpea mixture and add the chopped fresh parsley. If using, add the chopped Kalamata olives.
Step Five
Gently toss the salad until all the ingredients are well combined and evenly coated with the dressing.
Step Six
Let the salad sit for at least 30 minutes before serving to allow the flavors to meld together. Serve at room temperature or chilled. Enjoy your gluten-free Insalata di ceci e pomodori secchi!
