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.