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Classic Spanish Chickpea Salad Recipe

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This recipe for Classic Spanish Chickpea Salad is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE CHICKPEA SALAD
20 oz canned cooked chickpeas 570 grams / 2 cups
1 green bell pepper
2 tomatoes
1 red onion
12 black pitted olives
2 tbsp finely chopped parsley 8 grams
sea salt & black pepper

FOR THE DRESSING
2 tbsp extra virgin olive oil 30 ml
1/2 tbsp sherry vinegar 8 ml
1 clove garlic
sea salt & black pepper
Directions:
Directions:
Drain the canned chickpeas into a sieve, rinse under cold running water, transfer into a dishcloth and pat completely dry, add the chickpeas into a large bowl

Finely chop 1 green bell pepper, finely chop 2 tomatoes, finely dice 1 red onion and thinly slice 12 black pitted olives, add all the ingredinets into the bowl with the chickpeas

Add 2 tbsp of finely chopped parsley into the bowl and season everything with sea salt & black pepper

To make the dressing, add 2 tbsp extra virgin olive oil into a small bowl, along with 1/2 tbsp sherry vinegar, finely grate 1 clove of garlic and lightly season with sea salt & black pepper, whisk together

Add the dressing over the salad and gently mix together until well combined, cover with seran wrap and add to the fridge

After 2 hours remove from the fridge, transfer into a serving dish and serve, enjoy!

 

 

 

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