Octopus and chickpea salad
During the summer heat, salads are a great choice for a healthy, fresh and colourful meal. In this recipe, we present octopus salad with chickpeas, a mouth-watering recipe that you can eat as an appetiser or as an excellent fish main course. Needless to say, the freshness of the fish is essential to the success of the dish; you can ascertain this by looking at the colour of the octopus, which is bright and intense in colour with a white head and not greyish, the smell must remind us of the sea and the flesh must be firm.
The ingredients of the Octopus and Chickpea Salad
- 700g octopus (servings for 4 persons)
- 240g precooked chickpeas
- 10 cherry tomatoes
- 1 courgette
- Parsley to taste
- Mint to taste
- Salt to taste
- Lemon extra virgin olive oil to taste
The recipe for octopus and chickpea salad
Bring plenty of water to the boil in a large pot, then immerse the octopus and cook for 35-40 minutes. Let it cool in its own cooking water.
While the fish is cooking, prepare our vegetables by washing and peeling the courgette and cherry tomatoes. Drain the chickpeas from their storage water and rinse them quickly under running water. We arrange the chickpeas together with the grated courgette and the cherry tomatoes cut into four pieces.
Chop the parsley and mix it with the chickpeas. Once cooled, retrieve our octopus and cut it into pieces, placing it in the bowl with the other vegetables. Adjust the salt, season with lemon-flavoured extra virgin olive oil and add a few fresh mint leaves. Mix everything well, then bring to the table.
