Chickpea salad is a simple, tasty and nutrient-rich dish perfect for those looking for a healthy, vegetarian and quick-to-prepare option. Usually made with boiled chickpeas, cherry tomatoes, cucumbers, red onion, herbs and dressed with extra-virgin olive oil and lemon juice, it is ideal for summer lunches, office schiscettes or fresh side dishes.
It can be enriched with tuna, avocado or feta for a more complete, protein-packed version. Find out how to make a fresh and balanced chickpea salad, perfect for any season, in this poké version.
The term poke means "cut up," and denotes one of the signature dishes of Hawaiian cuisine, now known worldwide, consisting of a bowl of diced raw fish, seasoned and accompanied by other fresh ingredients.
Those who think this is a passing fad are sorely mistaken, because poké has been around since as far back as the 1800s, and originated as a typical meal of Hawaiian fishermen, prepared with freshly caught raw fish (usually tuna or octopus) served with seaweed and vegetables. About 10 years ago in the United States, the traditional poké morphed into the now well-known poke bowl, a large bowl where, to a base of fish or chicken is added rice, quinoa or other grains, raw vegetables and sometimes fruit.
