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Warm chickpea, chorizo & pepper salad

Warm chickpea, chorizo & pepper salad

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A star rating of 4.2 out of 5.20 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal629
fat45g
saturates11g
carbs30g
sugars0g
fibre7g
protein29g
salt3.61g
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Ingredients

  • 200g chorizo
  • 1 tbsp olive oil
  • 410g can chickpea , drained and rinsed
  • 250g jar roasted mixed pepper , drained and roughly chopped
  • handful coriander leaves, chopped
  • 2 tbsp natural yogurt

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
GIVE IT A TWIST

Replace the chickpeas with canned butter beans or cannellini beans, or try replacing the peppers with a jar of grilled aubergine slices. You could also omit the chickpeas completely and serve this as a meaty sauce for pasta.

Recipe from Good Food magazine, June 2004

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Overall rating

A star rating of 4.2 out of 5.20 ratings
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