Alive and Cooking

Chorizo and Chickpea Warm Salald

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(Serves 4)
2 chorizos (250g), sliced diagonally 1cm thick
1 jar (270g) Always Fresh Mediterranean Chickpea Salad
½ yellow capsicum, fine julienne
100g baby spinach
10 baby Roma tomatoes, halved
1 mandarin
2 tbsp extra virgin olive oil
½ bunch of chives, cut into 2cm batons
100g wild roquet


Preheat your grill plate. Place the chorizo slices on and grill for 5 minutes on each side.
Add the tomatoes, (skin side down) on the cooler part of grill plate. Grill for 5 minutes on each side.
Place the mandarin onto the grill plate for a few minutes.
Heat the chickpeas in a pan. Add the capsicum and spinach and warm through until wilted.
(Dressing) Juice the warmed mandarin, mix together with the chives and extra virgin olive oil.
Line your salad bowl with the roquet leaves. Top with warmed chickpea mixture, then tomatoes and chorizos. Drizzle over with mandarin dressing.

Chorizo and Chickpea Warm Salald