CHICKPEA AND OCTOPUS SALAD

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Chickpea and Octopus Salad image

This fresh-tasting Cuban dish attests to the terrific quality of canned octopus that is now widely available. However, if you can't find octopus, feel free to substitute two cans of tuna packed in olive oil.

Provided by Ruth Cousineau

Time 20m

Yield Makes 4 servings

Number Of Ingredients 7

1 (14- to 15-ounce) can chickpeas (garbanzo beans), rinsed and drained
3 (4-ounce) cans octopus in oil, drained and cut into 1/2-inch pieces
1/3 cup thinly sliced red onion
1/2 green bell pepper, cut into thin strips
1 chayote (mirliton), peeled, seeded, and cubed (1/2 inch)
2 1/2 tablespoons Sherry vinegar
1/2 cup extra-virgin olive oil

Steps:

  • Toss together all ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and let stand 10 minutes to allow flavors to develop.

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