Kategorie

Chickpea and chorizo salad

Name: Chickpea and chorizo salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 400 g canned chickpeas, drained; 150 g chorizo; 200 g cherry tomatoes; 1 small red onion; 2 tbsp flat-leaf parsley; 3 tbsp olive oil; 1 tbsp sherry vinegar; 1 tsp lemon juice; 1 pinch salt; 1 pinch black pepper

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Preparation

Tip the chickpeas into a colander, rinse under cold water and drain well. Dice the chorizo. Halve the tomatoes, finely dice the onion and chop the parsley.
Heat a frying pan over medium heat without extra oil. Fry the chorizo for 3 to 4 minutes, until it releases some fat and is lightly crisp. Lift it out with a slotted spoon and drain on paper towels.
Whisk the olive oil, sherry vinegar, lemon juice, salt and pepper in a large bowl to make the dressing.
Add chickpeas, tomatoes, onion, parsley and the warm chorizo. Toss gently so the tomatoes stay intact.
Leave the salad for 10 minutes, then taste and adjust the seasoning. Serve warm or well chilled.