Chorizo, pepper & chickpeas

Chorizo, pepper & chickpeas

By
From
Salads
Serves
2-4

Ingredients

Quantity Ingredient
1/2 teaspoon smoked paprika
1 garlic clove, peeled and crushed
2 quantities Simple vinaigrette, made with sherry vinegar and olive oil instead of the vegetable oil
300g cooked or canned chickpeas, rinsed and drained
200g chorizo, skin removed, halved lengthwise, then finely sliced
120g red peppers marinated in oil, drained and diced
20g flat-leaf parsley, snipped
salt
pepper

Method

  1. Add the paprika and garlic to the vinaigrette. Place all the other ingredients in a salad bowl. Pour over enough of the dressing to coat the ingredients well. Set aside for 20 minutes before serving.
Tags:
salads
healthy
spring
summer
winter
autumn
seasonal
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