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


  • calories 354
  • carbs 24
  • saturated fat 7
  • sugar 13
  • protein 19
  • fat 18
  • fibre 7
  • salt 1.4


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


  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.