Spanish Chickpea Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: # 1/2 kg can of chickpeas, drained
# 1 large tomato
# 2 large jars pimentos
# 1/4 lb cured ham, diced (Prosciutto or Jamon)
# 1 hard-boiled egg, chopped
# 1 bunch spring onion, sliced
# 1 small garlic clove
# extra virgin olive oil
# white wine vinegar
# salt and pepper to taste
# fresh parsley
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Directions: |
Directions:# 1 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).
# 2 Prepare the tomato by blanching it and removing the skin and pips following this cut it into small cubes and place in a bowl.
# 3 Add the red peppers to the bowl (if you canīt 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).
# 4 Add the eggs, onions and garlic.
# 5 Cut the cured ham into small squares and add to the bowl.
# 6 Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper
# 7 Add the chickpeas to the salad mixture
# 8 Garnish with fresh parsley and serve |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 Minutes |
Personal
Notes: |
Personal
Notes: When I returned from Spain I started researching Spanish Tapas recipes. I came across this recipe online and tried it and it is wonderful. It is filling yet light and with several other appetizer type recipes would be a wonderful addition to a summery Tapas party!
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