TABELIAAUTHENTIC RECIPE
Insalata di CeciChickpea Salad
A Puglian chickpea salad dressed with olive oil, garlic and rosemary. Humble ingredients combine into a deeply flavorful southern Italian home-style appetizer.
AUTHENTICITY SCORE
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Ingredients (2 servings)
- Canned chickpeasDrain the can and rinse briefly.400 g
- GarlicThinly sliced.2 cloves
- RosemaryStrip off the leaves.2 sprigs
- Semi-dried tomatoesRoughly chopped.40 g
- Extra virgin olive oil40 ml
- White wine vinegar15 ml
- Salta little
- Black peppera little
Method
Drain the chickpeas
- 1 Drain the canned chickpeas, rinse briefly and place in a bowl.
Chop and add the tomatoes
- 1 Roughly chop the semi-dried tomatoes and add to the chickpeas.
Add garlic and rosemary
- 1 Add the thinly sliced garlic and rosemary leaves.
Toss with the dressing
- 1 Add olive oil, white wine vinegar, salt and black pepper to the chickpeas in the bowl and toss thoroughly.
Let flavors mingle at room temperature
- 1 Leave at room temperature for 20 minutes to let the flavors mingle before serving.
- 2 It tastes even better the next day.
About this dish
Puglia is a major chickpea-growing region, with bean dishes at the heart of its food culture. Insalata di ceci is their simplest expression: boiled chickpeas dressed with olive oil and rosemary. A modest meal once eaten between stretches of farm work embodies Puglia’s culinary philosophy of trusting the power of ingredients.
Cooking dried chickpeas gives markedly better flavor, but canned ones also make a delicious result. Rinse and drain canned chickpeas, then briefly sauté in olive oil and garlic to deepen their flavor.
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