With summer here, there is nothing better than a refreshing dish that doesn´t feel to heavy. This Spanish Chickpea Salad is just that. It´s packed with flavors, easy to make and comes together within minutes.
The best part about this chickpea salad, is that you can serve it cold on a hot summer´s day, or even at room temperature on a cold winter´s day. Either way, it promises to fill your body with so much goodness.
What takes this dish to the next-level is the homemade dressing. Made with just olive oil, sherry vinegar, garlic, salt and pepper. So simple yet so good.
TIPS & TRICKS to Make this Recipe: To make this recipe, I used jarred Spanish chickpeas, which is the same thing as the canned ones. If you prefer, you can cook your chickpeas from scratch. Just soak them in water for 24 hours and then boil for 2 to 4 hours or until tender.
Key Ingredients & Cookware I used in this Recipe:
EXTRA VIRGIN SPANISH OLIVE OIL
SHERRY VINEGAR
SPANISH CHICKPEAS I USED
SPANISH SEA SALT
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Watch the Video Below on How to Make this Classic Spanish Chickpea Salad
Classic Spanish Chickpea Salad
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
Instructions
-
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
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Add 2 tbsp of finely chopped parsley into the bowl and season everything with sea salt & black pepper
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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
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Add the dressing over the salad and gently mix together until well combined, cover with seran wrap and add to the fridge
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After 2 hours remove from the fridge, transfer into a serving dish and serve, enjoy!
Recipe Notes
Get the Spanish Chickpeas I used to make this recipe
The Chickpea Salad will hold in the fridge for up to 4 days.
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Jo Guerra
28 . Jul . 2023Loved this recipe. I sauteed poblano and red pepper. I used cilantro instead. It’s healthy and very good. Thank you for the recipe.
Spain on a Fork
Sounds great! Much love 🙂
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16 . Apr . 2022Ian Sutherland
02 . Jan . 2022I looked at the video you did on YouTube and thought this might be ok…. Well I was wrong, it was great. I have made it 4-5 times now, our cans of chickpeas are a bit different and the combination of ingredients just lend themselves to just add a bit more or less as you need to and the results are always great. Bravo
Spain on a Fork
So happy to hear that! Much love 🙂
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17 . Oct . 2021Veronica Hanlon
22 . Jul . 2021Just made this for dinner!!! Wow!!! So delicious! Glad I have leftovers for tomorrow!!!
Spain on a Fork
I am so happy to hear that! Thanks for the comment 🙂 much love
22 . Jul . 2021Marie
What other olives can I use?
09 . Jul . 2021Spain on a Fork
You can use any olives you like 🙂 much love!
09 . Jul . 2021Annabel
I made a similar salad just yesterday. Please be aware that chickpeas do NOT necessarily take 2-4 hours to cook, it depends how fresh they are. Soak them in boiling water to which you have added a little bicarbonate of soda for at least one hour, ideally overnight, and then cook in a pressure cooker for 15 minutes (20 if they are very old), allowing the pressure to reduce at room temperature. In an Instant Pot, you don’t even need to keep an eye on them!
Also, don’t make the salad just before eating, but allow several hours for the flavours to develop and mingle – it will be even nicer the next day.
07 . Jul . 2021