Imagine a salad so simple yet so incredibly delicious that it transforms your everyday lunch into a gourmet experience. This Sweet Shallot Chickpea Salad is not just another boring health dish – it's a flavor explosion that combines the delicate sweetness of shallots, the earthy richness of chickpeas, and the bright pop of fresh basil. Whether you're a busy professional looking for a quick meal or a food lover seeking a vibrant, nutritious dish, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 large shallot, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 3 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly under cold running water to remove any excess canning liquid. Pat the chickpeas dry with a clean kitchen towel or paper towels to ensure they don't become soggy.
- Finely chop the large shallot into small, uniform pieces to distribute flavor evenly throughout the salad. For best results, use a sharp knife and aim for consistent, small dice.
- Halve the cherry tomatoes by cutting them vertically, ensuring each half maintains its shape and juiciness. If tomatoes are particularly large, you might quarter them instead.
- Gently chop the fresh basil leaves, releasing their aromatic oils. Use a sharp knife and avoid bruising the leaves to maintain their vibrant green color and fresh flavor.
- In a medium mixing bowl, combine the drained chickpeas, chopped shallots, halved cherry tomatoes, and fresh basil.
- Drizzle balsamic vinegar over the salad ingredients, ensuring even distribution. Use a gentle folding motion to mix the ingredients without crushing the chickpeas.
- Season the salad with salt and freshly ground black pepper to taste. Adjust seasoning gradually and taste as you go.
- For optimal flavor, let the salad rest for 5-10 minutes at room temperature to allow the ingredients to marinate and flavors to meld together.
- Before serving, give the salad a final gentle toss to redistribute the dressing and ingredients. Serve chilled or at room temperature as a refreshing side dish or light lunch.
Tips
- Chickpea Perfection: Always thoroughly drain and pat dry your chickpeas to prevent a soggy salad. The key is achieving a slightly crisp texture that holds up to the dressing.
- Shallot Technique: When chopping shallots, use a sharp knife and aim for uniform, small pieces to ensure even flavor distribution throughout the salad.
- Basil Brilliance: Chop basil just before adding to the salad to preserve its vibrant color and release maximum aromatic oils.
- Marination Magic: Let the salad rest for 5-10 minutes before serving. This allows the balsamic vinegar to infuse the ingredients with deep, complex flavors.
- Temperature Tip: While the salad can be served chilled or at room temperature, letting it sit for a short time at room temperature helps the flavors meld beautifully.
- Customization Option: Feel free to add a sprinkle of feta cheese or toasted pine nuts for extra texture and flavor complexity.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 9g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
