Spanish Chickpea Salad

Recipe by Annacia
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Prepare the tomato by blanching it and removing the skin and pips following this cut it into small cubes and place in a bowl.
  • Add the red peppers to the bowl (if you can´t 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).
  • Add the eggs, onions and garlic.
  • Cut the cured ham into small squares and add to the bowl.
  • Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper
  • Add the chickpeas to the salad mixture
  • Garnish with fresh parsley and serve.
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