Warm chickpea, chorizo & pepper salad
- Preparation and cooking time
- Prep: -
- Cook: -
- Serves 2
- 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
- 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.