Chickpea and Caper Salad with Charred Red Peppers (Garbanzos Alinados con Alcaparras)
Chickpea and caper salad with charred red peppers is a delicious Spanish salad recipe that you can make with a few canned or jarred ingredients, herbs, and a tasty Mediterranean salad dressing.
Equipment
- 1 large bowl
- 1 small bowl (for the dressing)
- Whisk or fork
- Sharp kitchen knife and Cutting board
Ingredients
Salad Ingredients
- 4 cups canned chickpeas drained and rinsed (approx 800 grams/28 oz.)
- 1 red onion finely chopped
- 4.4 oz. / 125g of Piquillo roasted peppers in a jar drained
- ½ cup capers
- 2 tablespoons pitted black olives cut into rounds
- Handful of fresh parsley finely chopped
Dressing Ingredients
- ¼ cup olive oil
- 1 lemon juiced
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Rinse 4 cups canned chickpeas in fresh water and drain any excess water.4 cups canned chickpeas
- Add the chickpeas to a large salad bowl.
- Add the 1 red onion, Handful of fresh parsley, 2 tablespoons pitted black olives, and ½ cup capers.1 red onion, ½ cup capers, Handful of fresh parsley, 2 tablespoons pitted black olives
- Cut the 4.4 oz. / 125g of Piquillo roasted peppers in a jar into small strips and add them to the bowl, plus the chopped parsley.4.4 oz. / 125g of Piquillo roasted peppers in a jar
- In a small bowl, whisk together the ¼ cup olive oil, 1 lemon, and 1 garlic clove with a generous seasoning of Salt and pepper.¼ cup olive oil, 1 lemon, 1 garlic clove, Salt and pepper
- Pour dressing over the chickpea salad and combine.
- For best results: Refrigerate for at least 1 hour before serving to allow flavors to meld.
Video
Notes
Cooking tips:
If you want to roast your own peppers:- Preheat the grill to high. Cut the peppers in half and place them cut-side down on a nonstick baking sheet.
- Avoid using parchment paper as it may catch fire under the grill.
- Grill the peppers for 15-20 minutes until they blister and soften.
- While peppers are still hot, transfer them into a plastic bag and leave them to sweat for 5 minutes.
- Once peppers are cool to the touch, remove them from the bag and gently rub and the skin should fall off.