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Warm chickpea and chorizo salad recipe
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Irresistible Spanish warm salad, a must-have at any summer BBQ!
Ingredients:
  • 1 ⁄2 tsp cumin seeds
  • 1 lemon, halved
  • 14.40 gm honey
  • 250g mini capsicums, halved
  • 18.20 gm extra virgin olive oil
  • 2 (about 300g) gluten-free chorizo, thinly sliced
  • 2 x 425g cans chickpeas, rinsed, drained
  • 60g pkt baby rocket
  • Roasted natural almonds, coarsely chopped, to serve
Instructions:
  • Rinse the mini capsicums in a colander under cold running water to remove the seeds.
  • In a large frying pan over medium-high heat, heat half of the oil. Cook chorizo and capsicum until golden, about 3 minutes. Add chickpeas and cumin, cook for an additional 3 minutes until aromatic and combined.
  • Squeeze the juice of half a lemon over the mixture and drizzle with honey. Stir well, then take it off the heat. Cut the other half of the lemon into wedges.
  • Place half of the rocket on a beautiful serving platter. Add the chickpea mixture on top, followed by the rest of the rocket. Drizzle the remaining oil over the dish. Sprinkle with almonds and serve with lemon wedges.

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