Insalata di Avena e Ceci

Oat and Chickpea Salad

Low Chickpeas ~ 8 hours 4 serves
25 minutes

25' in the pot


Oat and Chickpea Salad


  • 200 g Monte Castello Dehusked Oats;
  • 200 g Monte Castello Chickpeas;
  • 200 g cherry tomatoes;
  • 1 carrot;
  • 1 clove of garlic;
  • 2 sprigs of rosemary;
  • 2 spoons of extra virgin olive oil;
  • Salt to taste;
  • Chili pepper to taste


    Soak the chickpeas for about 8 hours. Boil the oats in abundant salted water for 25 minutes from boiling (13 minutes in a pressure cooker), also boil the chickpeas for about 40 minutes. In a saucepan, fry the garlic, add the Monte Castello Chickpeas, the carrot cut into small cubes, the rosemary, the salt and the chilli pepper and cook for about 10 minutes over medium heat. Finally pour the oats and after a few minutes the cherry tomatoes cut into wedges. Turn off the heat. Drizzle with raw extra virgin olive oil and let it rest for about 30 minutes before serving the dish warm. If you prefer it is also recommended as a cold salad!

    Small reminder

    Always remember to wash the products and make a visual check before cooking them! Our selection and cleaning systems are equipped with all the machinery and technologies necessary to ensure a product free of impurities, but with a pinch of extra attention and a quick inspection of the contents you will have ensured an even more engaging and exciting culinary experience!

    Enjoy your meal!

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