Spanish-Style Potato, Chickpea and Summer-Vegetable Salad
A bright Spanish-style salad of tender potatoes, chickpeas and charred summer vegetables, dressed with sherry vinegar, olive oil and smoked paprika. It is ideal as a light lunch,…
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Servings: 4 | Prep: 20 min | Cook: 25 min | Total: 45 min
Tags: Spanish-style, chickpea, light lunch, picnic, potato, salad
Ingredients
- 700.0 g baby potatoes (halved if large)
- 400.0 g cooked chickpeas (drained and rinsed)
- 1.0 courgette (medium, sliced into half-moons)
- 1.0 red pepper (cut into thin strips)
- 1.0 yellow pepper (cut into thin strips)
- 1.0 red onion (thinly sliced)
- 250.0 g cherry tomatoes (halved)
- 20.0 g flat-leaf parsley (roughly chopped)
- 5.0 tbsp extra-virgin olive oil (divided)
- 2.0 tbsp sherry vinegar (or red wine vinegar if needed)
- 2.0 garlic (finely grated or minced)
- 1.5 tsp smoked paprika (sweet smoked paprika preferred)
Instructions
- Place the potatoes in a pan of cold salted water over high heat, bring to a gentle boil, then reduce to medium heat and cook for 12 to 15 minutes until just tender and a knife slips in with slight resistance.
- While the potatoes cook, heat 2 tbsp olive oil in a frying pan over medium-high heat, add the courgette and peppers, season with a pinch of salt and a little black pepper, and cook for 6 to 8 minutes, stirring occasionally, until lightly charred at the edges and just softened.
- Add the sliced red onion to the pan over medium heat and cook for 2 to 3 minutes more until slightly wilted but still holding some bite, then remove from the heat so the vegetables keep their colour and texture.
- In a large bowl, whisk together the remaining 3 tbsp olive oil, sherry vinegar, garlic, smoked paprika, Dijon mustard and the measured sea salt for 30 seconds until glossy and lightly thickened, then taste and adjust the seasoning if needed.
- Drain the potatoes well and, while still warm, add them to the bowl with the dressing and toss gently for 1 minute so they absorb the smoky, sharp flavours and become evenly coated.
- Add the chickpeas, cooked summer vegetables and cherry tomatoes to the bowl, then fold everything together gently for about 1 minute over no heat until evenly mixed without breaking up the potatoes.
- Leave the salad to stand at room temperature for 10 minutes, then add the chopped parsley and a squeeze of lemon juice if it tastes heavy, and check for a final seasoning stage with extra salt, pepper or vinegar until the flavour is bright and balanced.
- Serve the salad slightly warm or at cool room temperature, with the vegetables glossy, the potatoes tender and the chickpeas well coated, as a main lunch with crusty bread or as a side alongside grilled fish, chicken or halloumi.
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