Classic Spanish Chickpea Salad | Refreshing & Packed with Flavor

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often more affordable and ready to use.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a budget-friendly alternative.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is easier to store and more affordable.

Rinse 2 cups of cooked chickpeas under cold running water in a sieve.

Pat chickpeas dry with a dish cloth and transfer to a large bowl.

Roughly chop 1 green bell pepper and add to the bowl with chickpeas.

Roughly chop 2 tomatoes and add to the bowl.

Finely dice 1 medium red onion and add to the bowl.

Thinly slice 12 black pitted Spanish olives and add to the bowl.

Finely chop a handful of fresh parsley and add about 2 tablespoons to the bowl.

Season the mixture with sea salt and freshly cracked black pepper.

In a separate bowl, combine 2 tablespoons of extra virgin olive oil and 0.5 tablespoon of sherry vinegar.

Grate in 1 clove of garlic, season with sea salt and black pepper, and whisk together.

Pour the dressing over the salad and gently mix to combine without breaking the chickpeas.

Cover the bowl with saran wrap and refrigerate for at least 30 minutes, preferably 2 hours.

After chilling, transfer the salad to a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary