Salad: Spain – Ensalada de garbanzos (Chickpea salad)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 25 min

Total 30 min

Ingredients

- 2 cups cooked chickpeas, approx. 12 oz (340 g) total
- 2 medium tomatoes, diced, about 1 1/2 cups (375 g)
- 1 small cucumber, seeded and diced, about 1 cup (150 g)
- 1/2 small red onion, thinly sliced, about 1/3 cup (50 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 ml) sherry vinegar or red wine vinegar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. If using canned chickpeas, drain and rinse well; if using freshly cooked chickpeas, let cool to room temperature. Combine chickpeas, diced tomatoes, diced cucumber, and sliced red onion in a large bowl.
2. Whisk together olive oil and sherry (or red wine) vinegar with salt and pepper, then pour over the chickpea mixture.
3. Add chopped parsley and toss gently to coat all ingredients evenly; taste and adjust seasoning.
4. Cover and refrigerate for at least 20–30 minutes to allow flavors to meld, then serve chilled.