Squid, chickpea & chorizo salad

Squid, chickpea & chorizo salad

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(22 ratings)

Prep: 40 mins Cook: 20 mins

More effort

Serves 6 - 8
Found in every ocean, squid is the most widely available seafood in the world and one of the cheapest. This works well on the barbecue, too

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal443
  • fat27g
  • saturates5g
  • carbs22g
  • sugars8g
  • fibre5g
  • protein29g
  • salt1.23g
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  • 4 red peppers
  • 2 x 400g cans chickpea, rinsed and drained
  • huge bunch parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 red chilli, deseeded and chopped
  • 2 garlic cloves, finely chopped
  • 100ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 600g cleaned squid, sliced into rings, tentacles kept whole



    From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…

  • 200g cooking chorizo, cut into chickpea-size chunks



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • juice and zest 1 large lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred. Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice. In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic. Set aside.

  2. Heat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid. Stir-fry for about 30 secs. Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers. Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest. Mix together, pile onto a platter and let everyone help themselves.

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Comments, questions and tips

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sllyst's picture
18th Oct, 2017
Love this dish, it's a great combination and works really well.
12th Feb, 2017
Superb dish! The favors are so interesting, intense, and work excellent together!
28th Dec, 2015
Best salad EVER. Absolutely love this, have made it a few times now and always turns out well! I use roasted peppers from a jar, rather than roasting them myself and usually half the quantities for a decent main course for 3. Serve with some nice crusty bread for mopping up the juices!!!! Mmmm, divine!
3rd Jan, 2014
Absolutely delicious! Followed alanjns's method, also kept and mixed in all the juices from the peppers and squid and added a whole roasted garlic. Tried to cut up the squid to aprx 1 inch lengths so they stood out more. Big win around the table.
alanjns's picture
15th Jun, 2013
This is a gorgeous recipe - will definitely make it again. I followed a different method. I first prepared the peppers and griddled them until blackened. I didn't bother skinning them, just sliced into matchsticks. Then I dry-fried the chorizo until it was crisping up and had released it's oil, then added the chickpeas, garlic and chilli pepper and cooked for 1 - 2 minutes before adding to the bowl with the peppers. Then in a clean pan with a drop of olive oil, I cooked the squid and added them to the bowl with the lemon juice, salt and pepper and the parsley. I gave everything a good toss and served it on a bed of fresh salad leaves. As much as I love squid, it's lost in this recipe. Somebody said they used a pack of seafood mix - I think I'll try this next time, as I imagine the stronger flavours of mussels would come through more. This would also be fantastic with chicken thighs or breasts.
3rd Apr, 2012
I made this adding rocket and cherry toms. It was delicious, and even better the following day.
12th Feb, 2012
Quick and easy, but couldn't get squid so used seafood mix from Co-op. Will def try with squid alone. I roast the pepper first, and like Karen, forget peeling.
6th Oct, 2011
excellent. for 2 people used half squid and half chickpea amount and only one pepper. kept other quantities from recipe the same. fried pepper (forget peeling!), added chickpeas to warm through then carry on. ideal 1st course (if guests like squid that is!). i buy frozen squid in box from waitrose. the tentacles are tucked into the tubes.
24th Jul, 2011
sounds good, i have frozen mixed seafood in the freezer, think i will try it with this, let you know how it goes down!
24th Jul, 2011
Tried this the other night when my friend came round. Halved the recipe for 2 to have as a main course & served with crusty bread although I think it would be a great starter. Will definately have this again.


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