Insalata di polpo e ceci

Octopus and chickpea salad

A delicious recipe that you can consume as an appetizer or as an excellent fish main course. It goes without saying that for the success of the dish, the freshness of the fish is essential; you can ascertain this by observing the color of the octopus, that of the day is bright and intense in color with a white head and not tending towards greyish colors, the smell must remind us of that of the sea and the meat must be very firm. Below is the step-by-step recipe with ingredients for 4 people.

The ingredients of the octopus and chickpea salad

  • 700g of octopus
  • 240g of pre-cooked chickpeas
  • 10 cherry tomatoes
  • 1 courgette
  • Parsley to taste
  • Mint to taste
  • Salt to taste
  • Extra virgin olive oil to taste

In a large saucepan, bring plenty of water to the boil, then immerse the octopus in it and let it cook for 35-40 minutes. Let it cool in its own cooking water.

While the fish is cooking, we prepare our vegetables by washing and peeling the zucchini and cherry tomatoes. Let's drain the chickpeas from the conservation water and pass them quickly under running water. Arrange the chickpeas together with the grated courgette and the cherry tomatoes cut into quarters.

Chop the parsley and mix it with the chickpeas. Once cooled we recover our octopus and cut it into small pieces placing it in the bowl together with the other vegetables. Season with salt, season with lemon flavored extra virgin olive oil and add a few leaves of fresh mint. Mix everything well, then bring it to the table.

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