Like
Favorites
Print
Prep 10 minutes
Total 15 minutes

Chorizo and roasted red pepper chickpea salad

This beautiful chickpea, chorizo and roasted red pepper salad is delicious as a part of a tapas spread!

Serves
US|Metric
ingredients
  • 1 Tin chickpeas, drained and rinsed
  • ½ Chorizo ring, sliced i to disks about the thickness of a £2 coin
  • 1 Jar roasted red peppers, sliced thickly
  • 1 tbsp Olive oil
  • ½ tbsp White wine vinegar
  • 5 Spring onions
  • 1 Handful parsley, roughly chopped
  • Salt and pepper to taste

Chorizo and roasted red pepper chickpea salad

This beautiful chickpea, chorizo and roasted red pepper salad is delicious as a part of a tapas spread!

  1. Add the oil and chorizo slices to a cold wok or large frying pan, and turn on the heat to medium-high. You want to start with the cold pan to the chorizo melts out more of its fat and becomes slightly crisp.
  2. After about 5 minutes, or until the oil is nice and red from the chorizo fat, turn off the heat and leave for 5 minutes to slightly cool.
  3. Toss the rest of the ingredients through the chorizo, saving a sprinkle of parsley to garnish.
  4. Add into a bowl and sprinkle with the remaining parsley.