Chickpea Salad
Ingredients
- 400 gcanned chickpeas (cooked and drained)
- 100 gChorizo (finely diced)
- 1 pcRed bell pepper (diced small)
- 1 pcGreen bell pepper (diced small)
- 1 pcRed onion (finely chopped)
- 1 pcGarlic (minced)
- 2 pcHard-boiled egg (quartered)
- 0.5 pcFlat-leaf parsley (chopped)
- 4 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Buttery chickpeas contrasting with the sharp crunch of fresh peppers. Sautéed chorizo adds a smoky note and a red oil that coats every ingredient.
- 1
Drain the chickpeas. Rinse with clear water until no foam remains. Dry them thoroughly in a cloth so the dressing sticks better.
- 2
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
Cut the peppers and red onion into small, regular cubes. Mince the garlic very finely so it dissolves into the seasoning.
- 4
In a large bowl, mix the vinegar, salt, pepper, and smoked paprika. Whisk in the olive oil to create a bound dressing.
- 5
Mix the chickpeas, vegetables, chorizo, and its cooking oil with the dressing. Add the hard-boiled egg quarters and chopped flat-leaf parsley.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48 hours in the refrigerator in an airtight container. Take it out 15 minutes before eating.
