Chickpea salad with Marc de Champagne balsamic vinegar

Simple, fresh, and full of flavor: This Mediterranean chickpea salad with white onion and fresh parsley is finished with a fine dressing made from extra virgin olive oil, Marc de Champagne balsamic vinegar, and lemon juice. A delicious side dish for fish or meat, perfect for barbecuing or serving as a salad at a buffet – and a treat for the whole family.

Ingredients

• 500 g chickpeas (drained weight, approx. 2 cans or jars), washed and drained
• 1 medium white onion, finely chopped
• 2 small handfuls of fresh parsley, finely chopped

For the dressing

• 6 tbsp  SDV Extra Virgin Olive Oil Crete
• 3 tbsp SDV Marc de Champagne Balsamic Vinegar
• 1–2 tbsp fresh lemon juice
• Approx. ½ tsp SDV ground white pepper
• Approx. 1 tsp SDV Havsnø Sea Salt Flakes

Preparation

1. Prepare the chickpeas: Put the chickpeas in a colander, rinse thoroughly with water, and drain well.
2. Cut the ingredients: Peel and finely chop the white onion. Wash the parsley, shake dry, and also finely chop it.
3. Mix the dressing: Whisk together the extra virgin olive oil, Marc de Champagne balsamic vinegar, and lemon juice in a small bowl. Season with white pepper and Havsnø Sea Salt Flakes.
4. Combine the salad: Put the chickpeas, onion, and parsley in a large bowl. Add the dressing and mix everything together carefully.
5. Serve: Taste the chickpea salad again and serve in a nice salad bowl.

For many occasions: Whether as a fresh side salad with fish or meat, at a barbecue with friends, or as a delicious salad at a buffet – this simple recipe is enjoyed by the whole family. 

Enjoy your meal and have fun savoring it!