A light, protein-rich Brazilian-style salad of chickpeas, tomato and fresh basil in a simple lime vinaigrette.
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.
Serves 4
Toss chickpeas, tomato, red onion and torn basil together in a large bowl.
Whisk olive oil, lime juice, salt and pepper together.
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.
Let sit 10 minutes for the flavors to meld, then serve at room temperature or chilled.
Tear the basil leaves by hand rather than chopping with a knife, which bruises the leaves and turns them dark quickly.
Use freshly squeezed lime juice rather than bottled, since the salad's brightness depends heavily on it.
Let the salad rest for a few minutes after dressing so the chickpeas absorb some of the vinaigrette's flavor.
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.
Refrigerate up to 3 days in an airtight container; the basil will darken over time, so consider adding a fresh handful when serving leftovers.
While chickpeas aren't a traditional Brazilian staple in the way rice and black beans are, legume salads with fresh herbs and citrus have become increasingly common in contemporary Brazilian home cooking, reflecting the country's broader embrace of lighter, herb-forward dishes.
Yes, just rinse them well to remove excess sodium and any canning liquid before tossing with the other ingredients.
Fresh cilantro or parsley can substitute, though the flavor profile will shift toward a more traditionally Brazilian herb note.
It likely needs more salt or lime juice — taste and adjust after the flavors have had a few minutes to meld together.
Per serving (220g / 7.8 oz) · 4 servings total
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