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Chickpea salad with Pimientos de Padrón

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Ingredients for 2 servings:

  • 250 g cocktail tomatoes
  • 10 olives, black
  • ½ onion(s), red
  • 200 g chickpeas, from the can
  • 250 g Padrón peppers
  • ½ tsp garlic powder
  • 1 tsp cumin
  • some salt
  • 3 tbsp tomato paste
  • 1 tsp Thai curry paste
  • ½ lemon(s), juice
  • 3 stalks of mint, the leaves of
  • 6 tbsp olive oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes

Halve the tomatoes and olives. Slice the red onion into thin rings. Drain the chickpeas. Heat the olive oil in a large pan and fry the Padrón peppers vigorously for about four minutes. Then reduce the heat, add the onion rings, garlic powder, cumin, and tomatoes, and fry for another two minutes. Turn off the heat, but leave the pan on the stovetop. Add the remaining ingredients, mix well, and season to taste. Transfer the salad to a salad bowl and let it marinate for a moment. Garnish with a few mint leaves before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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