Spanish country salad with chickpeas
Spain on a Fork · ♥ 1K likes · 9.9K views · 7 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g potatoes
- water
Cut the peeled potatoes into half inch bite sized pieces.
- sea salt
Put them in a flat layer in a stock pot, add water to barely cover, season generously with sea salt and heat on high.
- 2 whole eggs
- water
Put the eggs in a saucepan with water to barely cover and heat on high; once it boils, cover, turn off the heat and leave them 10 to 11 minutes.
Boil the potatoes 10 to 15 minutes until just cooked through; do not overcook them or they break apart.
- 60 ml extra virgin olive oil
- 15 ml sherry vinegar
- 5 g Dijon mustard
- 1 cloves garlic
In a bowl, whisk the olive oil, sherry vinegar, Dijon mustard, grated garlic, sea salt and black pepper together.
- sea salt
- freshly cracked black pepper
- 1 jar cooked chickpeas
Drain the jarred chickpeas in a colander and rinse under water.
Cut the red onion into slivers, finely chop the red and green bell peppers, roughly chop the tomatoes and finely chop the hard boiled eggs.
- 1 whole red onion
- 1 whole red bell pepper
- 1 whole green bell pepper
- 2 whole roma tomatoes
Put the boiled potatoes, chickpeas and chopped eggs in a large bowl.
- 150 g green pitted olives
- sea salt
- freshly cracked black pepper
Add the chopped vegetables and the green olives, pour in the dressing and season with sea salt and black pepper.
Assembling and tasting