Warm chickpea, chorizo & pepper salad

Warm chickpea, chorizo & pepper salad

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(18 ratings)

Prep: 10 mins - 5 mins Cook: 10 mins - 15 mins


Serves 2
A rough-and-ready salad bursting with Mediterranean flavours - great as a starter or main

Nutrition and extra info

Nutrition: per serving

  • kcal629
  • fat45g
  • saturates11g
  • carbs30g
  • sugars0g
  • fibre7g
  • protein29g
  • salt3.61g
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  • 200g chorizo



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

  • 1 tbsp 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…

  • 410g can chickpea, drained and rinsed
  • 250g jar roasted mixed pepper, drained and roughly chopped



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • handful coriander leaves, chopped
  • 2 tbsp natural yogurt


  1. Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.

  2. Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything's juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.

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Comments, questions and tips

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10th May, 2014
A really quick and tasty meal, with loads of flavour - I take enjoyed this every time I've made it.
dave6376's picture
15th Jan, 2013
Quick, easy and delicious. Just one small point - I think the chorizo should be cut into 3mm slices. 3cm is over an inch! Unless he/she is joking, Mash's comment is pretty silly. What else do you expect to find in a recipe called warm chickpea, chorizo and pepper salad? There are plenty of vegetarian recipes on this site and elsewhere on the web for those who want them.
11th Jul, 2011
Cooked this as a tapa dish for a Spanish night....it was fab. Definitely don't need to cook in oil.
27th Aug, 2010
Delicious, we just made this for lunch. Wish I'd have read the comments first as it could have done with a squeeze of lemon juice to freshen it up a bit. Will definitely try this again.
9th Jun, 2010
Why do all these recipes seem to contain chorizo (sausage basically) or bacon? What is it about veggies that chefs have got against making perfectly easy vegetarian meals and then bunging pig or whatever in them. At least they are easy to re-design for our subversive culinary purposes ;-)
16th Aug, 2009
No need to fry the chorizo in any oil as it gives off a lot of its own. I cooked it slightly, then added some sliced onion into the cooked chorizo, fried it off and drained off some of the oil before adding the rest of the ingredients. The end result was delicious though, and so quick and easy!
katycooks's picture
4th Aug, 2009
Hm, not so keen on this one. Admittedly I strayed from the original recipe. I added some chilli flakes and a tin of tomatoes which I think worked well. I also halved the amount of chickpeas and added some mixed beans. I didn't put any oil in the pan as the chorizo is oozing with it (and I had to pour a fair bit off). However, where it all went wrong for me, was substituting feta cheese for the yoghurt. The feta made it far too salty and rich, whereas the yoghurt would have cut through the richness and lightened the dish. So, give it a whirl but stick with the yoghurt if you don't like things too salty! Or maybe try adding lemon juice as has been suggested.
sascha's picture
4th Aug, 2009
What a find!. I put the chorizo in the pan without oil and still had to drain it on kitchen paper, the rest works perfectly. I also followed the tips of Kasia for parsley and lemon juice. The whole thing is great on a picnic too.
12th Jul, 2009
Delicious, I slow roast my own peppers with other vegetables, garlic and chilli's (whatever the house gives really). No need to add as much oil as suggested in the recipe, a squeeze of lemon juice to finish really lightens the dish. Super easy and quick quick quick!
9th Jul, 2009
make it all the time, its a great salad!!! depending what ive gor in my fringe, i put some chopped fresh peppers, fresh chilli. lots of parsley, lemon juice. some feta cheese on top. YUM YUM!!! if i want it as a main meal i just chuck lots of mixed leaves underneath. works perfectly!


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Jen Saxton's picture
Jen Saxton
27th Aug, 2019
Super quick and tasty. Would swap the peppers for fresh or toast my own time as they were a little vinegary. Rather than draining the oil as some did we mopped our bowls with crusty bread which I would highly recommend.
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