Ensalada de Garbanzos

Name: Ensalada de Garbanzos
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 cans chickpeas, rinsed; 1 red bell pepper, diced; 1/2 cup red onion, finely diced; 1 cup English cucumber, diced; 1/4 cup flat-leaf parsley, chopped; 2 tbsp sherry vinegar; 1/4 cup extra-virgin olive oil; 1/2 tsp kosher salt; 1/4 tsp black pepper, cracked

A traditional Spanish chickpea salad tossed with crisp vegetables, herbs, and a vibrant sherry vinaigrette.

15 minEasyServes 4270 cal/serving

SpanishSaladNo-CookVeganVegetarianMediterraneanHigh FiberKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

Ingredients

2 cans chickpeas, rinsed
1 red bell pepper, diced
1/2 cup red onion, finely diced
1 cup English cucumber, diced
1/4 cup flat-leaf parsley, chopped
2 tbsp sherry vinegar
1/4 cup extra-virgin olive oil
1/2 tsp kosher salt
1/4 tsp black pepper, cracked

Instructions

1

In a large mixing bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tbsp sherry vinegar, 1/2 tsp kosher salt, and 1/4 tsp cracked black pepper until emulsified.
2

Add 2 cans rinsed chickpeas, 1 diced red bell pepper, 1/2 cup finely diced red onion, and 1 cup diced English cucumber to the bowl.
3

Fold in 1/4 cup chopped flat-leaf parsley and toss all ingredients until evenly coated with dressing.
4

Let the salad rest for 15 minutes at room temperature before serving to allow flavors to meld.

Questions

How long does Ensalada de Garbanzos keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Ensalada de Garbanzos?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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