Classic Spanish Chickpea Salad
This Classic Spanish Chickpea Salad is packed with flavors, easy to make and comes together within minutes. Refreshing & healthy. Vegan + Gluten Free.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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!