Salad Recipes

Warm chorizo & chickpea salad

Full of bold flavours like chorizo, dried tomatoes and red onion, this salad is bulked out with chickpeas to give 3 of your 5 a day

Ingredients

• 280g pack cooking chorizo, sliced
• 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 tbsp red wine vinegar
• 100g bag rocket, to serve

Directions

• STEP 1

  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.

• STEP 2

  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.

• STEP 3

  Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.