Classic Spanish Chickpea Salad | Refreshing & Packed with Flavor
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.
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Watch the Video Below on How to Make this Classic Spanish Chickpea Salad
Classic Spanish Chickpea Salad
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
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
Add 2 tbsp of finely chopped parsley into the bowl and season everything with sea salt & black pepper
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
Add the dressing over the salad and gently mix together until well combined, cover with seran wrap and add to the fridge
After 2 hours remove from the fridge, transfer into a serving dish and serve, enjoy!
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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