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Clean recipe · spainonafork.com

Classic Spanish Chickpea Salad

Original recipe: spainonafork.com

Yield:
4 servings
Prep:
15 min
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Ingredients

  1. 20 oz canned cooked chickpeas (570 grams / 2 cups)
  2. 1 green bell pepper
  3. 2 tomatoes
  4. 1 red onion
  5. 12 black pitted olives
  6. 2 tbsp finely chopped parsley (8 grams)
  7. sea salt & black pepper
  8. 2 tbsp extra virgin olive oil (30 ml)
  9. 1/2 tbsp sherry vinegar (8 ml)
  10. 1 clove garlic
  11. sea salt & black pepper

Instructions

  1. 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
  2. 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
  3. Add 2 tbsp of finely chopped parsley into the bowl and season everything with sea salt & black pepper
  4. 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
  5. Add the dressing over the salad and gently mix together until well combined, cover with seran wrap and add to the fridge
  6. After 2 hours remove from the fridge, transfer into a serving dish and serve, enjoy!