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Chorizo and Chickpea Summer Salad

Friday, January 29, 2016

Here's a quick and easy salad that is a meal on its own or serve with BBQ steak or chicken. Just perfect for this warm weather.


1 chorizo – sliced & lightly pan fried
1 can chickpeas – rinsed and drained
1 punnet cherry tomatoes – quartered
100g artichoke hearts – chopped
2-3 large handfuls of spinach/rocket – stems removed


1 clove of garlic – finely chopped
1 tbsp. chopped parsley
1 tbsp. red onion – finely chopped
4 tbsp. extra virgin olive oil
1 tbsp. white wine vinegar
1 tbsp. lemon/lime juice – freshly squeezed
Salt & pepper – to taste


Place chorizo, chickpeas, tomatoes and artichoke hearts in a bowl. To make dressing, lightly whisk garlic, parsley, onion, oil, vinegar and juice together. Pour it over the chorizo & chickpea mixture. Season with salt and pepper.  Add spinach/rocket just before serving. Best served at room temperature. Enjoy!