Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse the 1 kilogram of fresh octopus thoroughly under cold water.

2. 2

   In a large pot, combine 2 liters of water, 2 bay leaves, 1 tablespoon of black peppercorns, 0.5 sliced lemon, and 1 quartered white onion, then bring the mixture to a gentle simmer.

3. 3

   Add the 1 kilogram of rinsed octopus to the simmering liquid, cover the pot, and poach for 60 to 90 minutes, or until the octopus is tender when pierced with a fork.

4. 4

   Remove the octopus from the poaching liquid, let it cool slightly, then discard the cooking liquid and slice the cooked octopus into bite-sized pieces.

5. 5

   In a large mixing bowl, combine the sliced octopus with 1 cup of cooked chickpeas, 2 medium diced Roma tomatoes, 0.5 finely diced green bell pepper, 0.5 cup of chopped fresh parsley, and 0.25 cup of chopped fresh mint.

6. 6

   Whisk together 0.33 cup of extra virgin olive oil, 0.25 cup of fresh lemon juice, 2 minced garlic cloves, 1 teaspoon of ground sumac, 0.75 teaspoon of salt, and 0.25 teaspoon of black pepper to create the dressing.

7. 7

   Pour the prepared dressing over the octopus and vegetable mixture, gently toss to combine all the ingredients thoroughly, and allow the salad to marinate for at least 15 minutes before serving.