Ceci con Melone e Mentuccia

Ceci con Melone e Mentuccia is a traditional summer salad from the Marche region of Italy, particularly associated with the town of Sarnano. Its origin lies in the peasant cucina povera tradition, where humble dried chickpeas were combined with sweet melon and pungent wild mint to create a refreshing, protein-rich dish during the hot harvest months. The key ingredients are cooked chickpeas (ceci), ripe cantaloupe or similar melon (melone), and fresh mentuccia—a wild mint variety with a milder, more herbaceous flavor than common spearmint. A great version distinguishes itself by perfectly balancing the creamy, nutty chickpeas with the juicy sweetness of the melon, while the mentuccia adds a bright, almost peppery freshness. High-quality extra-virgin olive oil, a squeeze of lemon, and coarse salt are essential to elevate and unify the flavors; the chickpeas should still be just warm when dressed to absorb the flavors. Regional variations sometimes include thinly sliced red onion, a few drops of balsamic vinegar, or even crumbled pecorino cheese for added saltiness. In Sarnano, the dish is famously served at Agriturismo Le Querce, as noted by the creator JustUs on ReTubeIt, where the house version highlights locally grown melons and hand-harvested wild mint. Elsewhere, cooks may substitute mint from the garden or use winter melon in cooler months, but the trio of chickpeas, melon, and mint remains the defining identity of this Marche summer classic.