Name: Chickpea and Octopus Salad
Cook time: 10 min
Total time: 20 min
Yield: Makes 4 servings
Ingredients: 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

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.

Recipe information

Total Time
20 min
Yield
Makes 4 servings

Ingredients

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

Preparation

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.

TagsSalad Cuban Caribbean Chickpea Bean and Legume Vegetable Octopus Shellfish Seafood Main Side Lunch Dinner Dairy Free Nut Free Quick Easy 30 Minutes or Less No-Cook Summer Gourmet

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