Portuguese Octopus and Chickpea Salad
Tender octopus and hearty chickpeas are tossed with fresh herbs, olive oil, and a bright acid dressing to make this Portuguese-style salad. Using pre-cooked octopus keeps the prep time short, and the chickpeas add enough substance to serve it as a light main or a starter. The flavors sharpen as it sits, so even a few minutes of rest before serving makes a difference.
Equipment
- Large pot
- Sharp knife
- Mixing bowl
- Whisk
Ingredients
- 1 pound octopus cleaned and cut into bite-sized pieces
- 1 can chickpeas drained and rinsed
- 1 cup red bell pepper finely diced
- 0.5 cup red onion finely diced
- 0.25 cup fresh parsley chopped
- 0.25 cup olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Prepare the Octopus: Bring a large pot of salted water to a boil. Add the octopus and cook for about 15 minutes until tender. The octopus should be opaque and slightly firm to the touch.
- Assemble the Salad: In a large mixing bowl, combine the cooked octopus, chickpeas, red bell pepper, red onion, and fresh parsley.
- Make the Dressing: Whisk together the olive oil, lemon juice, salt, and black pepper. Pour over the salad ingredients and toss to coat evenly.
- Serve: Transfer the salad onto a large, shallow serving platter for an eye-catching presentation. A sprinkle of parsley adds a touch of color and aroma.
Notes
- For added flavor, consider marinating the octopus in olive oil, garlic, and herbs overnight before cooking.
- Substitute kale for a heartier salad or add sliced cucumbers for an extra crunch.
Nutrition
Calories: 234kcalCarbohydrates: 8gProtein: 18gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 54mgSodium: 847mgPotassium: 537mgFiber: 1gSugar: 3gVitamin A: 1655IUVitamin C: 63mgCalcium: 75mgIron: 7mg
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