Spanish Chickpea Salad
- Total Time
- 45 minutes
- Rating
- Notes
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Ingredients
Yield:6 to 8 servings
- 2medium onions, chopped
- 3large cloves garlic, minced
- ⅓cup extra-virgin olive oil
- 21-pound cans chickpeas, drained (liquid reserved)
- 1cup canned crushed tomatoes
- ¼cup minced parsley
- 1teaspoon dried oregano
- ½teaspoon ground cumin
- ½cup prosciutto cut into strips (optional)
- Salt and black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
281 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 11 grams protein; 574 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a medium-size saucepan over medium heat, simmer the onions and garlic in olive oil until they are soft but not browned. Add the chickpeas, crushed tomatoes, parsley, oregano, cumin and prosciutto, if using, and simmer for 30 minutes more.
- Step 2
Taste the mixture and correct the seasoning with salt and pepper. If it does not seem moist enough, add a little of the reserved chickpea liquid or some olive oil, or both. Serve lukewarm with a green salad and good bread and butter or garlic oil.
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Joseph O'Sullivan
It was very good, but the prosciutto muted the other flavors even though I only used a quarter cup. I improvised and added a teaspoon of sherry vinegar to accentuate the brightness of the tomatoes and balance out the fattiness. That elevated the dish.
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