Here’s a recipe for Chickpea Salad with Chorizo and Red Peppers that combines bold flavors and simple ingredients:
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 oz chorizo, sliced or crumbled
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 garlic clove, minced
- 1 handful of fresh parsley, chopped
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- Optional: a handful of arugula or spinach for extra greens
Instructions:
- Cook the chorizo: In a pan over medium heat, cook the chorizo slices or crumbles until they are browned and crispy. Remove from the pan and set aside, leaving the rendered fat in the pan.
- Sauté the vegetables: In the same pan, add the diced red bell pepper, onion, and garlic. Sauté for about 5 minutes, until the vegetables are softened.
- Combine ingredients: In a large bowl, combine the chickpeas, cooked chorizo, sautéed vegetables, and chopped parsley.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, smoked paprika, salt, and pepper.
- Toss the salad: Pour the dressing over the chickpea mixture and toss to combine. Adjust seasoning to taste.
- Serve: Serve as-is or over a bed of arugula or spinach for extra greens. This salad can be enjoyed warm or at room temperature.
Enjoy your flavorful chickpea salad with the richness of chorizo and the freshness of red peppers!