Authentic home cooking from Italy, with US measurements. 
Boiled Meat Salad with Chickpeas and Onions
https://www.noifacciamotuttoincasa.it/insalata-di-bollito/
As you may have noticed, we never let anything go to waste, especially flavorful boiled meat. With this delicious leftover meat, we decided to make a fresh and tasty boiled meat salad. We paired it with chickpeas, also leftover from previous days, and onion, making it a complete dish. My mother often made this recipe. My father kept chickens, turkeys, and rabbits—his passion—so we always had fresh eggs and good meat in the freezer. Especially in winter, my mom would make a good meat broth, which she often used for soups and risottos. Whenever she made broth, we always had the boiled vegetables and meat on the table. Often there were leftovers, and the next day she would make some kind of boiled meat salad. She would change up the ingredients—sometimes using beans, lentils, or chickpeas. But one ingredient was always there besides the meat: onions. She said onions helped “take away” the boiled meat flavor and gave the dish “texture.” Even now, years later, I can’t leave out the onions. I don’t know if it’s because they taste good or because they remind me of her… but every time I make a salad with boiled meat, I have to add them!
Boiled Meat Salad with Chickpeas and Onions
https://www.noifacciamotuttoincasa.it/insalata-di-bollito/
As you may have noticed, we never let anything go to waste, especially flavorful boiled meat. With this delicious leftover meat, we decided to make a fresh and tasty boiled meat salad. We paired it with chickpeas, also leftover from previous days, and onion, making it a complete dish. My mother often made this recipe. My father kept chickens, turkeys, and rabbits—his passion—so we always had fresh eggs and good meat in the freezer. Especially in winter, my mom would make a good meat broth, which she often used for soups and risottos. Whenever she made broth, we always had the boiled vegetables and meat on the table. Often there were leftovers, and the next day she would make some kind of boiled meat salad. She would change up the ingredients—sometimes using beans, lentils, or chickpeas. But one ingredient was always there besides the meat: onions. She said onions helped “take away” the boiled meat flavor and gave the dish “texture.” Even now, years later, I can’t leave out the onions. I don’t know if it’s because they taste good or because they remind me of her… but every time I make a salad with boiled meat, I have to add them!
Open in Cookpad AppSteps
- 1
Start by taking the boiled meat, removing any bones and excess fat. Cut the meat into small pieces and place them in a bowl. Peel the onion and chop it into fairly small pieces.
- 2
Add the onions to the meat, season to taste with thyme and garlic powder, and mix well. Add the chickpeas (you can use canned), season with salt and pepper, and add a couple of tablespoons of extra virgin olive oil. Mix everything well, check and adjust the seasoning if needed, then cover and refrigerate for a couple of hours to let the flavors blend.
- 3
When ready to serve, arrange the boiled meat salad evenly on a platter. Place it on the table and let everyone help themselves!
- 4
And here’s the dish, ready to serve.
This recipe is simple, but its simplicity is what makes it so successful.
The rich flavor of the meat, the tenderness of the chickpeas, and the crunch of the onion make this dish unique. Plus, let’s not forget it’s a great way to use leftovers—leftovers are always a resource if you know how to use them!
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