SUMMER CHICKPEA SALAD

Ingredients · Precooked chickpeas: 300 g
· Yellow peppers: 100 g
· Round courgettes: 100 g
· Datterini tomatoes: 100 g
· Red onions: 80 g
· Cucumbers: 50 g
· Feta: 60 g
· Mint: 12 g
· Lemons: 1
· Il Cavallino Special extra virgin olive oil: 30 g
· Salt up: to taste
· Black pepper: to taste

Preparation To prepare the summer chickpea salad, start by washing and drying all the vegetables. Remove the cap of the pepper and remove the stem with the seeds, then remove the internal filaments and finally cut the pepper into thin strips. Divide the cherry tomatoes in half. Switch to the courgette: tick it and cut it into slices; from these you get sticks. Chop the cucumber and, without peeling it, cut oblique slices that are not too thick. Peel and thinly slice the red onion. Finally, prepare the salad dressing by pouring the fresh mint leaves together with the extra virgin olive oil Il Cavallino Special into the jug of a mixer. Blend with the hand blender and add the lemon juice. Mix and transfer to a small bowl. Drain the precooked chickpeas and pour them into a rather large bowl, then add all the other ingredients one by one: the courgettes, red onions and peppers, cucumbers and cherry tomatoes. Then flavor with the grated rind of the lemon and season everything with the mint oil, salt and pepper to taste. Mix and add the final touch: crumbled feta. One last stir and your summer chickpea salad is ready to be enjoyed!