Piquillo and Chickpea Salad is a simple and fresh recipe, inspired by the flavors of Spain. Piquillos , sweet and lightly roasted red peppers, bring a sweet and smoky touch that goes well with the texture of the chickpeas. This salad is not only colorful and appetizing, but it is also naturally gluten-free. It is an excellent option for a refreshing starter or light side dish.
Ingredients
Preparation
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Preparation of ingredients: Drain and rinse the chickpeas under cold water, then let them drain well. Also drain the piquillos and cut them into thin strips. Finely slice the red onion and prepare all the other ingredients.
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Assemble the salad: In a large salad bowl, mix the chickpeas with the piquillo strips and the red onion. If you like, add a handful of arugula to add a touch of freshness and greenery.
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Make the dressing: In a separate bowl, combine the olive oil, balsamic vinegar and lemon juice. Salt and pepper according to your taste. Whisk everything until you obtain a light emulsion.
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Salad dressing: Pour the vinaigrette over the chickpea and piquillo mixture. Stir gently to coat all the ingredients well. Sprinkle with fresh chopped parsley to add a herbaceous note.
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Serving: Serve the salad immediately or let it sit in the refrigerator for about 30 minutes so the flavors blend well. This salad can be enjoyed alone or as an accompaniment to a grilled meat or fish dish.
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