Chick Pea Giardiniera Salad

Chick peas are very popular in Portuguese cuisine and often served as a main dish, or as a side dish with fish or bacalhau (salt cod).

In this appetizer recipe, I use pickled vegetables which add a crunchy texture and a tangy bite. It also makes a great summer salad or side dish.

If you prefer a less spicy version, you can substitute with fresh finely chopped carrots, celery and cauliflower but add a little more seasonings to taste.

The photo shows the pairing of Portuguese cheeses, and olives. Enjoy the recipe!


2 cans cooked chick peas

½ teaspoon salt

½ teaspoon pepper

½ of a small onion (finely chopped)

2 to 3 tablespoon fresh parsley (finely chopped)

½ cup pickled vegetables (finely chopped)

¼ to ½ cup extra virgin olive oil

¼ cup white vinegar


Rinse the chick peas, drain and put into a medium bowl. Mix in all ingredients. Taste and add more seasonings if desired.

Let the mixture sit for at least 15 minutes to absorb flavors.



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