Summer legume salad

Ingredients for 4 persons

• dried chickpeas, 350 g;
• cherry tomatoes;
• rocket, to taste
• red onion from Tropea,
• extra virgin olive oil;
• 2 tablespoons;
• basil

Procedure

Soak the chickpeas in cold water overnight, drain them and boil them covered with plenty of cold water.

Cook them for about 2 hours. When cooked, drain them and place them in a salad bowl and leave to cool.

Add the rocket, the cherry tomatoes cut into wedges and the red onion, thinly sliced, and mix them in with the chickpeas.

Season with EVO oil and basil leaves. Stir, adjust the salt and leave to season. Serve cold