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)

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.

Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!

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

Print

Spanish Country Salad with Chickpeas | Ensalada Campera con Garbanzos

Course Main Course, Salad, Side Dish

Cuisine Spanish

Prep Time 20 minutes

Cook Time 15 minutes

Servings 4

Calories 458 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 waxy potatoes (peeled) 1.15 lbs. / 500 grams
• 2 large eggs
• 1 jar cooked chickpeas (same as canned) 25 oz / 700 grams
• 1 small red onion (diced)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 2 roma tomatoes (diced)
• 1 cup pitted green olives 150 grams
• 1/4 cup extra virgin olive oil 60 ml
• 1 tbsp sherry vinegar 15 ml
• 1 tsp Dijon mustard 5 grams
• 1 clove garlic (finely grated)
• sea salt & black pepper

Instructions

1. Cut the potatoes into 1/2 inch (1.25 cm) thick bite-sized pieces, then add them into a stockpot, all in a flat layer, fill with water, just enough to cover the potatoes, season generously with salt, and heat with a high heat

2. In the meantime, add the eggs into a saucepan, fill with water just enough to cover the eggs, and heat with a high heat, when it comes to a boil, place a lid on the saucepan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard-boiled eggs

3. About 10 to 15 minutes after turning on the heat on the potatoes, they should be cooked through, you want them al dente, just pierce them with a toothpick to ensure they are done (do not overcook the potatoes, or they will fall apart), remove the stockpot from the heat and drain the potatoes into a colander, shaking off any excess water

4. To make the dressing, add the olive oil into a bowl, along with the sherry vinegar, Dijon mustard, garlic, and season with salt & pepper, whisk together

5. To assemble the salad, add the boiled potatoes into a large bowl, along with the jarred chickpeas (drained and rinsed), the hard-boiled eggs (diced), the diced red onion, the diced green and red bell pepper, the diced Roma tomatoes, and the olives, then pour in the dressing and season everything with salt & pepper and gently mix together until well mixed

6. Serve at room temperature or chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!

Recipe Notes

Get the Spanish Jarred Chickpeas and Olive Oil I used to make this Recipe (10% OFF Your Order from tienda.com with Coupon ONAFORK)

Nutrition Facts

Spanish Country Salad with Chickpeas | Ensalada Campera con Garbanzos

Amount Per Serving

Calories 458 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 4g

Monounsaturated Fat 15g

Cholesterol 93mg31%

Sodium 435mg19%

Potassium 897mg26%

Carbohydrates 47g16%

Fiber 13g54%

Sugar 5g6%

Protein 15g30%

Vitamin A 1597IU32%

Vitamin C 85mg103%

Calcium 121mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.