This vibrant salad features roasted chickpeas with a flavorful vinaigrette, paired with fresh arugula, tomatoes, and boquerones. Drizzled with a tangy sherry vinegar dressing, it's a refreshing and satisfying dish that's both nutritious and delicious.
Boquerones with Sherry, Tomato, and Chickpea Salad
About this Recipe:
Course: Entree Salad or Side Salad
Cuisine: Spanish Continental
Serves: 4
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients:
Sherry Dressing:
4 tablespoons Arvum Muscat Sherry Vinegar or Pedro Ximenez Sherry Vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1/4 teaspoon Pimentón de la Vera Picante Smoked Paprika
1/2 cup Castillo de Canea Reserve Extra Virgin Olive Oil
1 15.5oz can chickpeas, drained and rinsed
2 cups baby arugula
1/2 cup fresh cilantro leaves
2 heirloom tomatoes, sliced
1 cup cherry or grape tomatoes, halved
1 package Matiz Boquerones
flaky sea salt for seasoning