Salada de Grao de Bico com Manjericao (Brazilian Chickpea and Basil Salad)

About This Recipe

This bright, herb-forward salad reflects the increasingly common presence of legume-based salads on modern Brazilian tables, drawing on the country's love of fresh herbs and citrus to keep chickpeas from tasting one-note. Cooked chickpeas are tossed with diced tomato, red onion and a generous amount of torn fresh basil, whose slightly sweet, peppery aroma stands in for the more commonly used cilantro in many Brazilian salads. Dressed simply with lime juice and olive oil, the salad works equally well as a light lunch on its own or as an accompaniment to grilled meat at a Brazilian barbecue table, offering a lighter counterpoint to heavier rice and bean dishes.

Ingredients

Serves 4

• 3 cupscooked chickpeas
• 2tomatoes(diced)
• 1/2red onion(finely diced)
• 1/2 cupfresh basil(torn)
• 3 tbspolive oil
• 2 tbsplime juice
• 1/2 tspsalt
• 1/4 tspblack pepper

Instructions

1. 1

   Combine

   Toss chickpeas, tomato, red onion and torn basil together in a large bowl.

2. 2

   Make the dressing

   Whisk olive oil, lime juice, salt and pepper together.

3. 3

   Dress

   Pour the dressing over the salad and toss gently to combine.

   Tear the basil rather than chopping it with a knife — tearing keeps the leaves from bruising and turning dark.

4. 4

   Rest and serve

   Let sit 10 minutes for the flavors to meld, then serve at room temperature or chilled.

Variations

• •

  Add crumbled queijo coalho (a firm Brazilian grilling cheese) for extra richness.

• •

  A version with black beans instead of chickpeas is equally common in Brazilian home cooking.

• •

  Adding diced avocado gives a creamier, more substantial version.

Storage

Refrigerate up to 3 days in an airtight container; the basil will darken over time, so consider adding a fresh handful when serving leftovers.

Frequently Asked Questions