Warm chorizo & chickpea salad

A plate full of food 200-400 Calorie Recipes

Preparation and cooking time

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

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

Nutrient Unit
kcal 354
fat 18g
saturates 7g
carbs 24g
sugars 13g
fibre 7g
protein 19g
salt 1.4g
Asian pulled chicken salad


  • 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


  • STEP 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.

  • STEP 2
Salsa verde baked eggs

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.

  • STEP 3

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

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