Salad time! Another leftover ingredient-user from my cupboard, this one gobbled up my supply of chick peas and my frozen chorizo!! This is a very rich salad and easily served as a meal for my family. Alternatively it would make a delicious side in a spanish banquet.
Ingredients (Serves 4)
- 1 chorizo
- 3 red peppers
- Salt and pepper
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Squeeze of lemon
- 2 cans chickpeas
- 1 bunch coriander
- 1 clove garlic
MethodRinse the chickpeas and place in a large pot of water.
Boil for 15 minutes.
Drain, and whilst still warm, toss the chick peas in the garlic, vinegar, lemon juice, olive oil, salt and pepper
Meanwhile, turn on an open grill or burner to high heat
Cook the capiscums over the flame, turning regularly, until blackened all over.
Let the capsicums cool, then peel the skin off and discard.
Slice the capsicum into thin strips.
Thinly slice the chorizo
Heat a little extras oil in a frying pan over medium heat.
Add the chorizo and cook until browned.
Add the capsicum and chorizo to the chickpeas and toss through.
Chop the coriander.
Place the chickpea salad into bowls and sprinkle with coriander to serve.