Chickpea Salad

by Karin Calloway Bean salads are popular summer cookout fare, and this Spanish-inspired Chickpea Salad is an alternative to the usual tangy, sweet bean salad. The salad is usually served in Spain as one of an assortment of tapas – small small portions of appetizers served with wine. It also makes a delicious, hearty summer entrée salad, and there’s absolutely no cooking involved. 2 16-ounce cans chickpeas, rinsed and drained 8 ounces cured ham (preferably Serrano ham or prosciutto), cut into 1/4-inch pieces 2 hard-cooked eggs 1/2  cup chopped green onions 1 large tomato, seeded and diced 1/2  cup chopped fresh parsley 1/3 cup extra virgin olive oil 1/4 cup sherry vinegar 1 teaspoon garlic, about 1 medium clove Sea salt and freshly ground black pepper, to taste Combine chickpeas, ham, eggs, green onions, tomato and parsley. Whisk olive oil, vinegar and garlic together in a bowl. Season with salt and pepper. Toss dressing with the salad. Taste and add more salt and pepper, if needed. Makes 8 servings.

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