Spanish Chickpea Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Spanish chickpea salad is one of my go to dishes because it comes together in just 45 minutes and tastes even better the next day. Chickpeas are packed with fiber and protein, making this salad incredibly satisfying whether you serve it as a side or light lunch. The beauty of this recipe is its simplicity: just chop your fresh vegetables, toss everything together with a garlicky red wine vinegar dressing, and you're done. It's also budget friendly and uses pantry staples, so you can make it any night of the week without fuss.
Ella x
Ingredients
- 400 gchickpeas(canned)
- 1red onion
- 237 mlbell pepper
- 200 gcucumber
- 473 mltomato
- 150 gkalamata olives
- 120 mlred wine vinegar
- 300 mlolive oil
- 1 teaspoonsmoked paprika
- 2 clovesgarlic
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 237 mlfresh parsley
Detail level
Instructions
- 1
In a large bowl, combine the chickpeas, red onion, bell pepper, cucumber, tomato, olives, and parsley.
Tip: Gently toss to combine.
- 2
In a small bowl, whisk together the red wine vinegar, olive oil, smoked paprika, garlic, salt, and black pepper.
Tip: Adjust seasoning to taste.
- 3
Pour the dressing over the chickpea mixture and toss to coat.
Tip: Make sure all the ingredients are well coated.
- 4
Taste and adjust the seasoning as needed.
Tip: Add more vinegar or olive oil if desired.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This will allow the flavors to meld together and intensify.
- 6
Serve chilled and enjoy!
Tip: This salad is perfect for a light lunch or dinner.
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