Chickpea salad with Serrats anchovies

Ok, autumn is here. But we’re absolutely sure that there are still a few hot sunny days left ūüėČ

So this recipe by Francisco will do just fine: a refreshing chickpea salad with a delicious touch of seafood.

Bon appétit, my friends!


  • Boiled chickpeas – one 500 g jar
  • Cantabrian Anchovies – one tin
  • Heart of palm – one tin
  • Salad tomato – 1
  • Sweetcorn – one tin
  • Grated carrot
  • Oil
  • Salt


  1. Wash and rinse the chickpeas.
  2. Slice the heart of palm.
  3. Put all the ingredients in a bowl.
  4. Dress with salt and oil.
  5. Serve cool.


A simple and very complete dish. Thanks Francisco!

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