Spanish Style Chickpea and Roasted Pepper Salad
Dive into the vibrant flavors of Spain with this colorful and nutritious Spanish Style Chickpea and Roasted Pepper Salad. Packed with the goodness of chickpeas, roasted red peppers, and a tangy sherry vinaigrette, this salad is not only a feast for the eyes but also a powerhouse of protein and fiber. Perfect as a hearty mezze or a refreshing side, it's sure to be a crowd-pleaser at any table.
Equipment
- Large mixing bowl
- Small whisk
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 2 cups cooked chickpeas 480g or 15oz can, drained and rinsed
- 1 cup roasted red peppers sliced
- 1/2 cup red onion finely chopped
- 1/4 cup flat-leaf parsley chopped
- 1/4 cup sherry vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1/4 cup toasted slivered almonds
- 1/4 cup pitted green olives halved
Instructions
- Start by preparing your ingredients. If you're using canned chickpeas, ensure they are thoroughly drained and rinsed. Slice the roasted red peppers into thin strips, and finely chop the red onion and flat-leaf parsley.
- In a large mixing bowl, combine the chickpeas, roasted red peppers, red onion, and parsley. Toss these ingredients together gently to mix.
- In a small bowl, whisk together the sherry vinegar, extra virgin olive oil, smoked paprika, ground cumin, and a pinch of salt and pepper. This will create your sherry vinaigrette.
- Pour the sherry vinaigrette over the chickpea mixture and toss everything together until the salad is evenly coated with the dressing.
- Let the salad marinate for at least 10 minutes to allow the flavors to meld together.
- Before serving, taste the salad and adjust seasoning if necessary.
- Sprinkle the toasted slivered almonds and green olives over the top for added texture and a burst of flavor.
- Serve the salad at room temperature or chilled, as preferred.
Notes
For an authentic touch, try to find Spanish-grown olives and sherry vinegar.
If you prefer a little heat, add a pinch of red pepper flakes to the vinaigrette.
This salad can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.
To make this dish gluten-free, ensure all packaged ingredients like canned chickpeas are certified gluten-free.