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Chickpea and chorizo ​​salad

updated

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Ingredients for 4 servings:

  • 2 cans of chickpeas
  • 1 jar pickled tomato peppers, about 300 g drained weight
  • some balsamic vinegar
  • 400 g chorizo, spicy
  • a few sprigs of fresh parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

simple, quick, cold or warm

Finely dice the chorizo ​​and heat it in a large pan over medium heat. Meanwhile, drain the tomato and peppers and finely dice them. Add the diced chorizo ​​and drained chickpeas to the chorizo ​​and stir. Reduce the heat slightly if necessary. Finely chop the parsley leaves and add them. Season with balsamic vinegar and serve. We usually eat the chickpea salad warm as a main course and eat the leftovers cold the next day, fresh from the fridge.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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