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19 Ratings
5 star values:
2
4 star values:
11
3 star values:
5
2 star values:
1
1 star values:
0
Back to Chickpea, Melon, and Rosemary Salad
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Chickpea, Melon, and Rosemary Salad
Recipe Summary
Yield: Makes 6 cups
Ingredients
Ingredient Checklist
1/3 cup extra-virgin olive oil
1 6-inch sprig rosemary, leaves stripped and coarsely chopped
1 clove garlic, minced
2 (15-ounce) cans chickpeas, drained and rinsed
3 cups coarsely chopped melon, such as cantaloupe or honeydew
1 1/2 ounces speck (about 5 slices), thinly sliced crosswise into strips
Zest of 1 lemon, plus 2 tablespoons lemon juice
3/4 teaspoon coarse salt
1/8 teaspoon ground black pepper
Cook's Notes
Salad can be made up to one day before serving and stored in the refrigerator in an airtight container. Bring to room temperature 30 minutes before serving.
Gallery
Chickpea, Melon, and Rosemary Salad
Recipe Summary
Yield: Makes 6 cups
Gallery
Chickpea, Melon, and Rosemary Salad
Chickpea, Melon, and Rosemary Salad
Chickpea, Melon, and Rosemary Salad
Recipe Summary
Yield: Makes 6 cups
Recipe Summary
Yield: Makes 6 cups
Yield: Makes 6 cups
Makes 6 cups
Ingredients
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 6-inch sprig rosemary, leaves stripped and coarsely chopped
- 1 clove garlic, minced
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 3 cups coarsely chopped melon, such as cantaloupe or honeydew
- 1 1/2 ounces speck (about 5 slices), thinly sliced crosswise into strips
- Zest of 1 lemon, plus 2 tablespoons lemon juice
- 3/4 teaspoon coarse salt
- 1/8 teaspoon ground black pepper
Directions
In a small saute pan, combine olive oil, rosemary, and garlic. Bring to a simmer over medium heat.
Remove from heat and toss with chickpeas in a large bowl. Stir in melon, speck, lemon zest and juice, salt, and black pepper.
Cook's Notes
Salad can be made up to one day before serving and stored in the refrigerator in an airtight container. Bring to room temperature 30 minutes before serving.
Cook’s Notes
Salad can be made up to one day before serving and stored in the refrigerator in an airtight container. Bring to room temperature 30 minutes before serving.
Reviews
Add Rating & Review
19 Ratings
5 star values:
2
4 star values:
11
3 star values:
5
2 star values:
1
1 star values:
0
Reviews
Add Rating & Review
19 Ratings
5 star values:
2
4 star values:
11
3 star values:
5
2 star values:
1
1 star values:
0
Add Rating & Review
19 Ratings
5 star values:
2
4 star values:
11
3 star values:
5
2 star values:
1
1 star values:
0
19 Ratings
5 star values:
2
4 star values:
11
3 star values:
5
2 star values:
1
1 star values:
0
19 Ratings
5 star values:
2
4 star values:
11
3 star values:
5
2 star values:
1
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 11
- 3 star values:
- 5
- 2 star values:
- 1
- 1 star values:
- 0
All Reviews for Chickpea, Melon, and Rosemary Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chickpea, Melon, and Rosemary Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
