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spanish chickpea salad

(1 rating)
Photo by: rickoholic83
review
Private Recipe by
Annacia *
Moose Jaw, SK

This is a recipe from a Spanish website for ingrents to Spain. As usual they are not forth coming with any times for anything so I'm guessing, sorry. I'm using assumed time for making this with canned beans.

(1 rating)
yield 4 -6
prep time 20 Min
method No-Cook or Other

Ingredients For spanish chickpea salad

  • 1/2 kg
    chickpeas
  • 1 lg
    tomato
  • 4
    red peppers (pimientos del piquillo)
  • 50 g
    cured ham, diced (optional)
  • 1
    hard-boiled egg, chopped
  • 1 bunch
    spring onion, sliced
  • 1 sm
    garlic clove
  • extra virgin olive oil
  • white wine vinegar
  • salt and pepper
  • fresh parsley

How To Make spanish chickpea salad

  • 1
    Drain and rinse the chickpeas (if using dried chickpeas soak overnight and then boil the next day in a pressure cooker for 10 mins or boil for 1 hour 10 mins in a pan).
  • 2
    Prepare the tomato by blanching it and removing the skin and pips following this cut it into small cubes and place in a bowl.
  • 3
    Add the red peppers to the bowl (if you can´t find the spanish pimientos del piquillo you will need to roast the red peppers for about 20 mins and then remove the kin and cut into strips).
  • 4
    Add the egg, onions and garlic. Cut the cured ham into small squares and add to the bowl.
  • 5
    Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper
  • 6
    Add the chickpeas to the salad mixture. Garnish with fresh parsley and serve.
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