Spanish Chickpea Salad Recipe

Name: Spanish Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg chickpeas; 1 large tomatoes; 4 red peppers (pimientos del piquillo); 50 g cured ham, diced; hard-boiled egg, chopped; 1 bunch spring onion, sliced; 1 small garlic clove; extra virgin olive oil; white wine vinegar; salt and pepper; fresh parsley

Servings: persons

1/2 kg chickpeas
1 large tomatoes
4 red peppers (pimientos del piquillo)
50 g cured ham, diced
hard-boiled egg, chopped
1 bunch spring onion, sliced
1 small garlic clove
extra virgin olive oil
white wine vinegar
salt and pepper
fresh parsley

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 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).
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.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 kg chickpeas, 1 large tomatoes, 4 red peppers (pimientos del piquillo), 50 g cured ham, diced, and more.

Yes, Spanish Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spanish Chickpea Salad

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