Classic Spanish Chickpea Salad
Recipe: https://recipestripper.com/recipes/bcb20df7-363d-4ba9-b515-cee8c51c588f
Original source: https://spainonafork.com/classic-spanish-chickpea-salad-recipe/
Yield: 4
Prep time: PT15M

Ingredients
- 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
- 2 tbsp extra virgin olive oil (30 ml)
- 1/2 tbsp sherry vinegar (8 ml)
- 1 clove garlic
- 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!