Chick pea salad

The ever-popular traditional Spanish sausage, chorizo, gives Merrilees Parker's herb-dressed salad a hearty flavour
By Merrilees Parker
Chick pea salad
  • Rating:
  • Cook Time: 6 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 tbsp light olive oil
  • 200 g chorizo, uncooked
  • 500 g tinned chickpeas, drained and rinsed weight
  • 1 red onions, very finely sliced
  • 1 clove garlic, crushed
  • 1 large unwaxed lemon, juice and zest
  • 4 tbsp extra virgin olive oil
  • 2 tbsp flat leaf parsley, chopped
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp fresh mint, chopped
  • 1 pinches freshly ground salt and black pepper


1. Heat the light olive oil in a heavy-based saucepan. Add the chorizo and cook for 5-6 minutes until really crispy. Drain well, in a sieve placed over a medium bowl, to reserve all the oil.2. Tip the chick-peas into a large bowl. Add the red onion and stir in the chorizo oil. 3. Make the dressing by mixing the garlic, lemon juice and zest and extra virgin olive oil in a small jug.4. Stir the dressing and herbs into the chick-peas. Season with the salt and pepper and stir in the chorizo.

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