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Recipe

Chickpea and chorizo salad

Apr 29, 2012 2:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

  • 1/2 stale loaf of bread, torn
  • 1 1/2 tablespoon olive oil
  • 2 uncooked chorizo sausages
  • 1 red onion, thinly sliced
  • 250 gram cherry tomatoes. halved
  • 420 gram can chickpeas, drained, washed
  • 100 gram mixed salad leaves
  • 2 celery stalks, sliced
  • 1 cup parsley leaves, chopped
  • 2 tablespoon balsamic glaze

Method

  • 1
    Preheat oven to moderate, 180°C.
  • 2
    Arrange bread on an oven tray and drizzle with 1 tablespoon oil. Season to taste. Bake 5-10 minutes, until crunchy and golden. Set aside.
  • 3
    Heat remaining oil in a large frying pan on medium. Fry chorizo 8-10 minutes, turning, until browned. Slice thinly. Return to pan with red onion and tomatoes. Cooking 1-2 minutes, until slightly softened.
  • 4
    Add chickpeas, tossing to warm through. Transfer to a bowl with salad leaves. celery, parsley and croutons. Drizzle with balsamic and serve immediately.

Notes

To make your own glaze, reduce balsamic in a small saucepan on medium heat until thickened. If preferred, simply drizzle salad with a little olive oil and balsamic vinegar.

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