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.
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