Ingredients
FOR THE CHICKPEA SALAD
- 20 oz. canned cooked chickpeas 570 grams / 2 cups
- 1 green bell pepper
- 2 tomatoes
- 1 red onion
- 12 black pitted olives
- 2 tbsp. finely chopped parsley 8 grams
- sea salt & black pepper
FOR THE DRESSING
- 2 tbsp. extra virgin olive oil 30 ml
- 1/2 tbsp. sherry vinegar 8 ml
- 1 clove garlic
- sea salt & black pepper
Instructions
Drain the canned chickpeas into a sieve, rinse under cold running water, transfer into a dishcloth and pat completely dry, add the chickpeas into a large bowl
Finely chop 1 green bell pepper, finely chop 2 tomatoes, finely dice 1 red onion and thinly slice 12 black pitted olives, add all the ingredients into the bowl with the chickpeas
Add 2 tbsp. of finely chopped parsley into the bowl and season everything with sea salt & black pepper
To make the dressing, add 2 tbsp. extra virgin olive oil into a small bowl, along with 1/2 tbsp. sherry vinegar, finely grate 1 clove of garlic and lightly season with sea salt & black pepper, whisk together
Add the dressing over the salad and gently mix together until well combined, cover with saran wrap and add to the fridge
After 2 hours remove from the fridge, transfer into a serving dish and serve, enjoy!
Recipe Notes
The Chickpea Salad will hold in the fridge for up to 4 days.
