Warm Spanish Chickpea Salad with Paprika

Warm Spanish chickpea salad with paprika is rustic and hearty. Chickpeas are sautéed with garlic, red pepper, paprika, and cumin, then finished with vinegar and parsley. Earthy yet fresh, it’s an easy side dish that balances bold or sweet meatball recipes beautifully.

Course Main Course

Cuisine European, Mediterranean, Spanish

Diet Low Salt, Vegan, Vegetarian

Keyword Chickpea salad, Earthy beans, Hearty side, Paprika flavour, Rustic chickpeas, Smoky chickpeas, Spanish chickpeas, Spanish pulses, Tapas salad, Warm salad

Prep Time 10

Cook Time 10

Servings Servings

Calories 295

Author Spooning & Forking

Ingredients

400 g Chickpeas drained and rinsed
2 tbsp Olive oil extra virgin
1 Onion finely chopped
2 cloves Garlic minced
1 Red pepper diced
1 tsp Smoked paprika
½ tsp Ground cumin
1 tbsp Red wine vinegar
2 tbsp Fresh parsley chopped
Sea salt to taste
Black pepper freshly ground, to taste

Instructions

Heat olive oil in a frying pan over medium heat. Add onion and garlic, cooking until softened and fragrant.
Stir in red pepper and cook until tender. Add smoked paprika and cumin, toasting for a minute. Tip in the chickpeas and stir until warmed through.
Remove from the heat, stir in vinegar and parsley, and season with salt and pepper. Serve warm, either spooned alongside meatballs or in its own dish.

Notes

Tinned chickpeas save time and work perfectly here, though cooked dried chickpeas will give a creamier texture. Olive oil is essential — Spanish extra virgin if possible — as it forms the backbone of the dressing.

Smoked paprika and cumin are a classic Spanish combination, earthy and bold. Red wine vinegar adds brightness, ensuring the salad doesn’t feel heavy. Fresh parsley gives it a final lift, echoing the herbs often used in albondigas.

Nutrition