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Ensalada de Garbanzos

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

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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. 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. 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. 3

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

  4. 4

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

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Questions

What is Ensalada de Garbanzos?

A traditional Spanish chickpea salad tossed with crisp vegetables, herbs, and a vibrant sherry vinaigrette. This reference files it under Spanish salad: made without cooking, rated easy and about 15 minutes start to finish.

How much time should I plan for Ensalada de Garbanzos?

As written, 15 minutes: 15 of prep and 0 of cooking. The longest single stretch is step 4 (15 minutes): "Let the salad rest for 15 minutes at room temperature before serving to allow flavors to meld."

Can I use dried beans instead of canned in Ensalada de Garbanzos?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Ensalada de Garbanzos uses 2 cans chickpeas, rinsed.

How many calories are in Ensalada de Garbanzos?

One serving (the recipe makes 4) is about 270 calories, with 9 g protein, 32 g carbohydrate and 12 g fat, plus 8 g fiber and 410 mg sodium. The figures are estimates computed from the ingredient list.

How long does Ensalada de Garbanzos keep?

The base of Ensalada de Garbanzos is chickpeas, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

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