Spanish Chickpea Salad
- Reviews 5
Ready In: 20 mins
Serves: 4-6
Ingredients
- 1⁄2 kg chickpeas
- 1 large tomatoes
- 4 red peppers (pimientos del piquillo)
- 50 g cured ham, diced
- hard-boiled egg, chopped
- 1 bunch spring onion, sliced
- 1 small garlic clove
- extra virgin olive oil
- white wine vinegar
- salt and pepper
- fresh parsley
Directions
- Drain and rinse the chickpeas (if using dried chickpeas soak overnight and then boil the next day in a pressure cooker for 10 mins or boil for 1 hour 10 mins in a pan).
- Prepare the tomato by blanching it and removing the skin and pips following this cut it into small cubes and place in a bowl.
- Add the red peppers to the bowl (if you can´t find the spanish pimientos del piquillo you will need to roast the red peppers for about 20 mins and then remove the kin and cut into strips).
- Add the eggs, onions and garlic.
- Cut the cured ham into small squares and add to the bowl.
- Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper
- Add the chickpeas to the salad mixture
- Garnish with fresh parsley and serve.
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