• 6minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp light olive oil

  2. 200 g chorizo , uncooked

  3. 500 g tinned chickpeas , drained and rinsed weight

  4. 1 red onions , very finely sliced

  5. 1 clove garlic , crushed

  6. 1 large unwaxed lemon , juice and zest

  7. 4 tbsp extra virgin olive oil

  8. 2 tbsp flat leaf parsley , chopped

  9. 2 tbsp fresh coriander , chopped

  10. 2 tbsp fresh mint , chopped

  11. 1 pinches freshly ground salt and black pepper

Instructions Jump to Ingredients ↑

  1. Heat the light olive oil in a heavy-based saucepan. Add the chorizo and cook for 5-6 minutes until really crispy. Drain well, in a sieve placed over a medium bowl, to reserve all the oil.2. Tip the chick-peas into a large bowl. Add the red onion and stir in the chorizo oil.

  2. Make the dressing by mixing the garlic, lemon juice and zest and extra virgin olive oil in a small jug.4. Stir the dressing and herbs into the chick-peas. Season with the salt and pepper and stir in the chorizo.


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