Spanish Country Salad with Chickpeas | The Ultimate Summer Salad

By Spain on a Fork · 25 min

Ingredients

Instructions

1. Cut the peeled potatoes into 1/2-inch (1.25 cm) bite-sized pieces. Place them in a single layer in a stockpot, cover with water, season generously with salt, and bring to a high heat.
2. Meanwhile, put the eggs in a saucepan, cover with water, and bring to a boil over high heat. Cover, turn off the heat, and let stand 10 to 11 minutes.
3. About 10 to 15 minutes after the potatoes start heating, test them with a toothpick: they should be cooked through but still al dente. Drain well, shaking off excess water.
4. Whisk the olive oil, sherry vinegar, Dijon mustard and grated garlic together, and season with salt and pepper.
5. In a large bowl, combine the potatoes, drained and rinsed chickpeas, diced hard-boiled eggs, red onion, green and red bell peppers, tomatoes and olives. Pour over the dressing, season with salt and pepper, and mix gently.
6. Serve at room temperature or chilled. It keeps up to 3 to 4 days in the fridge.

Summarized from Spain on a Fork's video. Watch it for the details.

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