Ensalada de Garbanzos

Buttery chickpeas contrasting with the sharp crunch of fresh peppers. Sautéed chorizo adds a smoky note and a red oil that coats every ingredient.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 668
• Protein: 31 g
• Carbs: 55 g
• Fat: 33 g

Ingredients

• 400 g Chickpea ( cooked and drained )
• 100 g Chorizo ( finely diced )
• 1 piece Red bell pepper ( diced small )
• 1 piece Green bell pepper ( diced small )
• 1 piece Red onion ( finely chopped )
• 1 piece Garlic ( minced )
• 2 piece Hard-boiled egg ( quartered )
• 0.5 piece Flat-leaf parsley ( chopped )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Chickpea preparation

   Drain the chickpeas. Rinse with clear water until no foam remains. Dry them thoroughly in a cloth so the dressing sticks better.

2. Sautéing the chorizo

   In a hot pan, sauté the chorizo cubes without added fat. When they are crispy and have released their red oil, remove from heat.

3. Cutting the vegetables

   Cut the peppers and red onion into small, regular cubes. Mince the garlic very finely so it dissolves into the seasoning.

4. Emulsifying the dressing

   In a large bowl, mix the vinegar, salt, pepper, and smoked paprika. Whisk in the olive oil to create a bound dressing.

5. Final assembly

   Mix the chickpeas, vegetables, chorizo, and its cooking oil with the dressing. Add the hard-boiled egg quarters and chopped flat-leaf parsley.

Chef's tips

• Incorporate the warm chorizo cooking oil into your dressing to capture all the smoky aromas.
• Let the salad rest for 30 minutes at room temperature before serving so the chickpeas soak up the sauce.

Storage

Keeps for 48 hours in the refrigerator in an airtight container. Take it out 15 minutes before eating.