Description
A refreshing and flavorful Spanish San Isidro Salad featuring chickpeas, fresh vegetables, and a zesty dressing.
Ingredients
Scale
- 2 cups cooked chickpeas, rinsed and drained
- 1 cup halved cherry tomatoes
- 1 cup diced cucumber
- 1/2 cup finely chopped red onion
- 1/2 cup diced bell pepper (any color)
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Place the chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, and parsley into a large bowl.
- Gently mix these ingredients together, ensuring they are evenly distributed.
- In a separate small bowl, combine the olive oil, red wine vinegar, garlic powder, salt, pepper, and smoked paprika (if desired).
- Whisk this dressing until it is smooth and well-blended.
- Drizzle the dressing over the salad mixture and carefully fold everything together until the vegetables are thoroughly coated.
- Allow the salad to rest for about 15 minutes to enhance the flavors.
- Serve it chilled or at room temperature for a refreshing dish.
Notes
- For an extra protein boost, try adding diced cooked chicken or crumbled feta cheese.
- Swap out the chickpeas for black beans to explore a new flavor combination.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg