This easy salad is packed full of strong flavours from the spicy hot peppery chorizo, and the red onions. With the chickpeas served on a bed of rocket. It makes for a delicious and colourful light meal.
INGREDIENTS
280g pack cooking chorizo cut into chunks
1 large red onion , finely sliced
2 red peppers , deseeded and cut into strips
400g can chickpeas , drained and rinsed
12 semi-dried tomatoes
1 tablespoon red wine vinegar
100g rocket , to serve
METHOD
In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.
Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.
Pour in the red wine vinegar and season.
Serve in bowls with handfuls of rocket on top.
Original Recipe BBC good food
Leave a Comment