Time

10 minutes.

1 cans of cooked chickpeas
2 roasted red peppers
16 black or green olives
2 tins of tuna in olive oil
1 spring onion
Spanish extra virgin olive oil
2 bolied eggs
salt
pepper

1 cans of cooked chickpeas
2 roasted red peppers
16 black or green olives
2 tins of tuna in olive oil
1 spring onion
Spanish extra virgin olive oil
2 bolied eggs
salt
pepper

1 cans of cooked chickpeas
2 roasted red peppers
16 black or green olives
2 tins of tuna in olive oil
1 spring onion
Spanish extra virgin olive oil
2 bolied eggs
salt
pepper

Wine Match

Adrienne Smith/©ICEX

Try a Sauvignon Blanc white wine from DO Rueda (Castile-Leon) with this salad. The wine’s intense aromas and fresh fruit bouquet, mixed with its agreeable acidity and mineral undertones will leave your palate balanced and refreshed.

Chickpea salad with roasted peppers, tuna and olives

Preparation

Place the cooked chickpeas, the roasted red peppers, cut into strips, the spring onion, the black or green olives and the tuna in a salad bowl.

Prepare a salad dressing mixing three parts of Spanish extra virgin olive oil and a half one of vinegar. Salt.

Add the dressing to the salad and toss gently.

As an option, add a few leaves of marjoram, oregano or fresh basil.

Preparation by: INTERACEITUNA

Spanish recipe: Chickpea salad with roasted peppers, tuna and olives. Photo by: ©INTERACEITUNA.

Time

10 minutes.

1 cans of cooked chickpeas
2 roasted red peppers
16 black or green olives
2 tins of tuna in olive oil
1 spring onion
Spanish extra virgin olive oil
2 bolied eggs
salt
pepper

1 cans of cooked chickpeas
2 roasted red peppers
16 black or green olives
2 tins of tuna in olive oil
1 spring onion
Spanish extra virgin olive oil
2 bolied eggs
salt
pepper

1 cans of cooked chickpeas
2 roasted red peppers
16 black or green olives
2 tins of tuna in olive oil
1 spring onion
Spanish extra virgin olive oil
2 bolied eggs
salt
pepper

Wine Match