Warm Chorizo and Chickpea Salad
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Warm Chorizo and Chickpea Salad
I have had a lovely weekend, with plenty of time for cooking. Blueberry pancakes for breakfast, home made pasta last night, banana bread in the oven filling the place with wonderful smells.
But most of the time, this is not what my life is like. Most days I don't want to spend a long time in the kitchen after work, because I would rather be wrapped in a blanket and asleep on the couch! This meal came from a night like that. I wanted to be in and out of the kitchen in the shortest possible time, but still eat something tasty and nutritious. The result? 10 minute chorizo salad!
This salad was literally just a combination of items that I had in my fridge/cupboard at the time. I don't quite remember how much of some of the things I used, but being a salad, measurements don't really matter! This makes enough for 2 hungry people, but if you aren't huge fans of chorizo, you should cut down to 1 sausage, as 2 is a quite meat heavy salad.
Yield: 2 servings
- 2
-
1
440g can chickpeas, drained and rinsed
- 1
- 1
- 1
- ½
- 1
Heat a frying pan with a tiny amount of oil, and add the chorizo slices. Stir occasionally. Whilst cooking, slice shallot, and dice capsicum, cucumber and tomato. Put these in a mixing bowl.
When chorizo is starting to crisp up, add the chickpeas and stir to coat in the oil that has come out of the chorizo. Whilst the chickpeas are warming, make the dressing – 2 parts olive oil to 1 part red wine vinegar (or 3:1 if you like it a little less zingy).
Put the rocket on TOP of the other vegies, then pour the warm ingredients on top. This helps the rocket to wilt down just a touch. Add the dressing, season with salt and pepper and get your hands in to mix it all around.
Divide onto serving plates and crumble feta over the top. Enjoy!
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- Warm Chorizo and Chickpea Salad
