This vibrant chickpea salad is fresh, savoury and full of Mediterranean flavour. Marinated chickpeas are tossed with sweet garlic, peppers, olives and herbs, then finished with peppery rocket and creamy feta. Simple to assemble yet packed with texture and brightness, it’s perfect as a light meal or generous side.
Serves 6-8
700g jar El Navarrico chickpeas, drained
1 small red onion, sliced in thin wedges
8 Pons sweet garlic cloves, thinly sliced
3-4 Tbsp Sabato semi-dried cherry tomatoes
3-4 Tbsp Salvagno pitted olives in oil, drained
½ jar El Navarrico sliced piquillo peppers
Handful baby rocket leaves
100g feta cheese, crumbled
Marinade:
⅓ cup extra virgin olive oil (EVO)
3-4 Tbsp Forvm Chardonnay vinegar
2 Tbsp fresh oregano, chopped
¼ tsp Sal de Añana spring salt
¼ tsp black pepper, freshly ground
Combine the chickpeas, onion, and sweet garlic with all the marinade ingredients in a large bowl and set aside to marinate for 1 hour, tossing occasionally.
Add in the semi-dried cherry tomatoes, olives, piquillo peppers, and rocket and toss well to combine. Adjust seasoning with salt and pepper, if needed.
Transfer salad to a serving platter and scatter with crumbled feta.
Recipe by Julie Le Clerc.
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