Preparation Time: 15 mins  |  Cooking Time: 15 mins  |  To: 4-6 people

INGREDIENTS:

  • 400g squid tentacles (pre-cooked and frozen)
  • 1 can (820g) cooked chickpeas
  • 2 boiled eggs
  • 1/2 red bell pepper
  • 1 red onion
  • 250g Kumato cherry tomatoes
  • Sliced pitted black olives, to taste
  • Fresh parsley, to taste
  • 1 bay leaf
  • Vinegar and olive oil, to taste

PREPARATION:

Bring to a boil, in a pot with water, the squid tentacles, a bay leaf, and a bit of red onion, and let it simmer for 10 minutes.

In another pot, boil the eggs.

In a salad bowl, add the chickpeas, already drained and rinsed.

Add the chopped red bell pepper, the peeled and finely chopped red onion, the cherry tomatoes cut into quarters, a bit of chopped fresh parsley, and the already cooked squid pieces. Mix everything very well.

Drizzle with the vinegar and olive oil, and mix again.

Slice the eggs.

Drizzle with the vinegar and olive oil, and mix again.

Place the salad on a serving platter, garnish with the eggs, chopped parsley, and sliced black olives, and serve.