Description
This full of flavour salad will be a hit with friends at a weekend lunch!
Ingredients
Scale
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
Instructions
In a large frying pan, dry-fry the chorizo until golden for about 10 min
Use a slotted spoon to scoop it from the pan and set aside
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
Pour in the red wine vinegar and season
Serve in bowls with handfuls of rocket on top
- Prep Time: 5
- Cook Time: 20
Nutrition
- Serving Size: 1
- Calories: 354