Summer salads offer the perfect opportunity to create meals that are delicious, balanced, and packed with flavor. This chickpea salad combines the freshness of crisp vegetables, the rich taste of feta, and the bold character of olives in a recipe that is simple to prepare and ideal for sharing.
Basil-infused olive oil adds an intense aromatic note that elevates the entire dish. Paired with a vinaigrette brightened by lemon, capers, and a hint of cumin, it transforms this salad into a true celebration of Mediterranean flavors.
Ingredients (serves 4) :
400g cooked and drained chickpeas
1 cucumber
250g tomatoes of your choice
1 small red onion
150g feta cheese
Black Tanche olives
A few fresh basil leaves
Sliced almonds or toasted pine nuts
For the vinaigrette :
5 tablespoons basil-infused olive oil
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon finely chopped capers
1 small grated garlic clove
A pinch of ground cumin
Fleur de sel (sea salt flakes)
Freshly ground pepper
Recipe :
Dice the cucumber.
Halve the cherry tomatoes and thinly slice the red onion.
Rinse and thoroughly drain the chickpeas.
Coarsely crumble the feta.
In a large salad bowl, combine the chickpeas, cucumber, tomatoes, red onion, and olives.
Prepare the vinaigrette by mixing the lemon juice, honey, capers, grated garlic, and cumin. Gradually whisk in the basil-infused olive oil until a smooth emulsion forms. Season with fleur de sel and pepper.
Pour the vinaigrette over the salad and toss gently to coat all the ingredients.
Add the feta, the almonds or toasted pine nuts, and a few fresh basil leaves just before serving.
For an extra treat, serve this salad with garlic-rubbed toasted bread, or add a few cubes of melon for a sweet-and-savory touch that is particularly delightful in summer.
Bon appétit !
