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1
Rinse and Drain the Chickpeas
5 Mins
No heat — room temperature, about 20°C (68°F)
Tip the chickpeas into a colander, rinse them under cold running water and shake the colander until the water runs clear. Leave them to drain for a few minutes, then tip them into a large bowl and pat off any surface water with kitchen paper, so the dressing clings instead of sliding off.
Wet chickpeas make a watery salad — drain them properly before they meet the dressing.
Done when: Clean, dry chickpeas with no can liquid left on them.
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2
Slice the Onion and Dice the Vegetables
10 Mins
No heat — room temperature, about 20°C (68°F)
Peel the onion, halve it and slice it as thinly as you can. Dice the red pepper into small pieces, halve the cherry tomatoes and chop the parsley roughly. Add everything to the bowl with the chickpeas, keeping the onion on top so the dressing can soften it.
Thin onion slices melt into the salad; thick ones stay raw and sharp.
Done when: A colourful bowl of chickpeas, thin onion, diced pepper and halved tomatoes.
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3
Whisk the Olive Oil Dressing
3 Mins
No heat — room temperature, about 20°C (68°F)
Whisk the olive oil, red wine vinegar, grated garlic, lemon juice, cumin, salt and pepper together in a small jug until the dressing turns slightly cloudy and holds together. Taste it on a chickpea: it should be bright and sharp, with the oil rounding the edges.
Whisk until the dressing emulsifies — oil and vinegar that have split will pool at the bottom of the bowl.
Done when: A cloudy, well-mixed dressing that tastes bright and sharp.
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4
Toss the Salad
2 Mins
No heat — room temperature, about 20°C (68°F)
Pour the dressing over the chickpeas and vegetables and toss gently with two spoons until everything glistens. Taste and adjust: a little more salt if it tastes flat, another squeeze of lemon if it tastes dull. The salad should be glossy, not swimming in dressing.
Toss gently so the chickpeas stay whole and the tomatoes do not burst.
Done when: Every chickpea and vegetable piece lightly coated and glossy.
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5
Rest and Chill Before Serving
30 Mins
No heat — fridge, about 4°C (40°F)
Cover the bowl and rest the salad in the fridge for at least 30 minutes, and an hour if you can. The onion softens, the chickpeas drink in the dressing and the flavours settle together. Take it out 10 minutes before serving and toss once more.
Do not skip the rest — a freshly tossed salada de grao tastes like separate ingredients, not a salad.
Done when: A chilled salad that smells of garlic, lemon and olive oil, with softened onion.
auto_awesome Finishing Touches & Plating
Serve the salada de grao cool, not ice-cold, with crusty bread to mop up the dressing. A final drizzle of olive oil and a few extra parsley leaves on top make it look like the table is set for guests.
Portugal
50m
