Spanish summer dishes highlight chilled chickpea‑peach salad and cold hake cake

In Andalusia, a traditional summer trick mixes cold, drained chickpeas with diced peach, toasted cumin, sweet paprika, lemon juice and olive oil to create a light, protein‑rich salad that avoids the heaviness of hot legume dishes. The recipe stresses keeping the legumes cold and well‑seasoned, adding red onion, mint, and optional feta for extra freshness.

Chef Karlos Arguiñano offers a simple cold hake cake made with cooked hake fillets, eggs, cream, tomato sauce and a touch of whisky. The mixture is baked in a water bath, cooled, then sliced and served with a pink sauce made from milk, olive oil, tomato paste, orange juice and whisky. Both dishes are promoted as easy, make‑ahead meals suitable for hot weather.