Warm chorizo & chickpea salad

Contains pork – recipe is for non-Muslims only
Full of bold flavours like chorizo, dried tomatoes and red onion, this salad is bulked out with chickpeas to give 3 of your 5 a day

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 354
  • fat 18g
  • saturates 7g
  • carbs 24g
  • sugars 13g
  • fibre 7g
  • protein 19g
  • salt 1.4g


  • 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


Healthy benefits

Chickpeas are a great source of low-fat protein – so particularly useful for vegetarians. Chickpeas are also rich in fibre, iron and vitamins, plus a portion counts as 1 of your 5-a-day.


  1. In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.

  2. 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.

  3. Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.

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