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
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 and 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 and 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 and pepper
Wine match