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Spanish Country Salad with Chickpeas (Ensalada Campera con Garbanzos)

🇪🇸 Spain

Ingredients

  • 2 waxy potatoes, peeled (about 1.15 lbs / 500g)
  • 2 large eggs
  • 1 jar cooked chickpeas, drained and rinsed (25 oz / 700g)
  • 1 small red onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 roma tomatoes, diced
  • 1 cup pitted green olives (150g)
  • 1/4 cup extra virgin olive oil (60ml)
  • 1 tbsp sherry vinegar (15ml)
  • 1 tsp Dijon mustard (5g)
  • 1 clove garlic, finely grated
  • Sea salt and black pepper, to taste

Steps

  1. Cut the potatoes into 1/2 inch (1.25 cm) thick pieces, place in a stockpot, cover with water, season generously with salt, and bring to a boil over high heat.
  2. Meanwhile, place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover with a lid, turn off heat, and let sit for 10-11 minutes for hard-boiled eggs.
  3. After about 10-15 minutes, check the potatoes with a toothpick for doneness; they should be al dente. Drain in a colander, shaking off excess water.
  4. Make the dressing by whisking together olive oil, sherry vinegar, Dijon mustard, grated garlic, and salt and pepper in a bowl.
  5. Peel and dice the hard-boiled eggs. In a large bowl, combine the boiled potatoes, chickpeas, diced eggs, red onion, green and red bell peppers, tomatoes, and olives.
  6. Pour the dressing over the salad, season with salt and pepper, and gently mix until well combined.
  7. Serve at room temperature or chilled. Can be refrigerated for up to 3-4 days.

Source: spainonafork.com