Italian
Chickpea and Mussel Salad
by Casa Pappagallo · 705K subscribers on YouTube
A fresh summer salad with chickpeas and mussels, perfect as an appetizer or main course.
- Difficulty
- easy
Ingredients
11 items- Extra Virgin Olive OilFor cooking and dressing
- GarlicSliced
- Parsley StemsTo flavor the oil
- Chili Pepper(optional) — To taste, if desired
- MusselsAlready cleaned
- ParsleyChopped for garnish
- Spring OnionWhite and green parts, sliced
- Cooked ChickpeasAlready cooked
- Pitted OlivesPitted
- Apple Cider VinegarApple cider vinegar
- SaltTwo pinches
Method
- Heat a pan with a little oil. Add sliced garlic and parsley stems. Optionally add chili pepper.
- When the oil is hot and bubbles form around the garlic and parsley, add the cleaned mussels. Cover and let them open.
- Meanwhile, finely chop parsley and slice the scallion (white and green parts).
- In a bowl, combine cooked chickpeas, sliced scallion, and pitted olives.
- Mix well. Add apple cider vinegar, oil, and a little salt (two pinches). Mix again.
- Check the mussels: once they have opened, remove from heat. Remove them from the shells, reserving some of the cooking liquid.
- Add the shelled mussels to the bowl with the chickpea mixture. Mix gently.
- Let the salad rest in the refrigerator for about 30 minutes, or serve immediately.
- Serve with a drizzle of extra oil and some chopped parsley. Adjust salt to taste.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
