Summer Melon, Chickpea, Feta, and Basil Salad
Translated from Italian, the language of the video.
Fabrycooking cooked this in a Facebook video, in Italian. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added nutrition.
Watch the original videoImported by marica pagazzi on SeeMeCook
A summer salad with a sweet-and-savory contrast, made with melon, chickpeas, Greek feta, celery, and cucumber. Fresh basil and extra-virgin olive oil complete the dish; the video recommends serving it chilled straight from the refrigerator.
- Time
- 20 minutes
- Cuisine
- Italian
Ingredients
Steps
Peel the melon, dice it, and transfer it to a container.
Dice the celery and add it to the melon.
Remove the central seeds from the cucumber, dice it, and add it to the container.
Add the cooked chickpeas.
Dice the Greek feta and fold it into the salad.
Finely chop the basil and add it.
Season with salt and extra-virgin olive oil.
Gently mix everything, taking care not to crush the ingredients.
Serve the salad chilled straight from the refrigerator.
Notes
The post says the quantities are sent by chat, but they are not included in the source. The quantities and chilling time are not specified; serve chilled straight from the refrigerator.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 0
- Protein
- 0 g
- Carbs
- 0 g
- Fat
- 0 g
- Fiber
- 0 g
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