A pot of Garbanzos on Sunday means easy meals all week. We especially love them in salads because they stay firm and fit into any cuisine or flavor profile. This salad, with celery, chorizo, and pimentón, has us dreaming of lunch somewhere in the Spanish countryside.

• 2 cups cooked, well-drained Rancho Gordo Garbanzos, Ceci Piccoli, or Black Garbanzo beans
• 2 to 3 celery stalks (depending on the size), chopped 
• 1/2 of a fennel bulb, thinly sliced
• 1 cup diced cured Spanish chorizo
• 2 to 3 tablespoons extra-virgin olive oil
• 1 tablespoon pineapple vinegar or other mild vinegar
• 1 teaspoon Spanish Pimentón, such as Rancho Gordo Castillo Pimenton
• Salt and freshly ground pepper
• 1/4 cup toasted and chopped walnuts
• Chopped fresh flat-leaf parsley 

Serves 2 to 4

1. In a serving bowl, combine the garbanzos, celery, fennel, and chorizo. Add the olive oil, vinegar, and pimentón. Season to taste with salt and pepper. Stir well to combine.
2. Taste and adjust the seasonings. Garnish with the walnuts and parsley before serving.