Chorizo salad with chickpeas

Serves 4

• 120-150g small salad leaves, including some sprigs of coriander
• 200g cooking chorizo, large or mini ones

for the chickpea dressing

• 100g canned chickpeas, or half the weight of dried ones, soaked and cooked
• 2 small shallots, peeled and finely chopped
• A small piece (10-15g) root ginger, scraped and finely chopped or grated
• 2 tsp tomato ketchup
• 1 tbsp white wine vinegar
• 4 tbsp olive oil
• 1 tbsp chopped coriander Salt and a pinch of paprika

1. First make the dressing by mixing all the ingredients and season to taste with salt and paprika.
2. Grill the chorizo for 4-5 minutes for large ones, then let them cool a little and slice into 1/2cm pieces.
3. If you are using mini ones, then leave them whole.
4. Arrange the salad leaves on a plate with the chorizo and spoon the dressing over.