Spanish Country Salad with Chickpeas | The Ultimate Summer Salad

This Spanish country salad with chickpeas, known as “ensalada campera con garbanzos,” is one of Spain’s favorite summertime dishes. It’s filled with flavors, easy to make, and done in a little over 30 minutes. Serve it as a side at your next BBQ or even as a main course. Either way, it promises to fill you with so much goodness.

To make this recipe, I used jarred Spanish chickpeas, which are the same thing as the canned ones. If you prefer, you can also use dried chickpeas. Just soak them in plenty of water overnight, and then simmer them the following day for 1 to 2 hours or until they are just tender.

As for the dressing, I used extra virgin olive oil, sherry vinegar, Dijon mustard, and garlic. You can also use red wine vinegar or even apple cider vinegar. If you want a spicy kick, a pinch of crushed red pepper will do the trick.

TIPS & TRICKS to Make this Recipe: You can serve this salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SPANISH JARRED CHICKPEAS (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this Spanish Country Salad with Chickpeas

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