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Boquerones with Sherry, Tomato, and Chickpea Salad

Boquerones with Sherry, Tomato, and Chickpea Salad
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.

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  

Instructions:

1. Preheat oven to 400°F.  
2. While the oven preheats, place sherry vinegar, honey, dijon, cumin, and paprika in a medium bowl. While whisking, slowing add olive oil in a thin stream until the vinaigrette is blended.  
3. Remove 1/3 cup of vinaigrette (for dressing the salad before serving) and set aside.  
4. Add chickpeas to the bowl with the remaining dressing and toss to coat. Transfer seasoned chickpeas to a baking sheet and spread out in an even layer.  
5. Place the baking sheet in the oven and roast chickpeas for 5-7 minutes, tossing halfway through, until lightly toasted. Remove from the oven and set aside to cool slightly.   
6. Divide arugula, cilantro, tomatoes, chickpeas, and boquerones between plates. Drizzle with reserved vinaigrette before serving.