Chickpea and Chorizo Salad Recipe – Spanish Special
This simple salad brings together protein-rich chickpeas, vibrant tomatoes, and savory Spanish chorizo for a flavorful dish.
- Prep Time25 min
- Total Time25 min
Chickpea and Chorizo Salad Recipe Ingredients :
- 4 tablespoons olive oil
- 4 ounces dry-cured Spanish chorizo, sliced into quartered lengths and 1/4-inch thick pieces
- 30 ounces chickpeas, drained and rinsed
- 12 ounces multicolored cherry tomatoes, halved
- 1/2 cup roughly chopped roasted red bell peppers
- 1/2 cup thinly sliced red onion
- 3 tablespoons sherry vinegar
- 1 teaspoon honey or hot honey, plus extra for garnishing
- 1/2 teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1/3 cup chopped parsley
How To Make Chickpea and Chorizo Salad :
Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the chorizo and cook, stirring frequently, until it becomes browned and crispy, about 2 to 3 minutes. Transfer the chorizo along with any rendered oil to a large bowl.
Add the chickpeas, tomatoes, roasted red bell peppers, and thinly sliced red onion to the bowl with the chorizo. Toss everything together to coat evenly.
In a separate medium bowl, whisk together the sherry vinegar, honey (or hot honey), smoked paprika, and 1 teaspoon of kosher salt. While whisking constantly, slowly pour in the remaining 3 tablespoons of olive oil until the dressing is well combined.
Pour the dressing over the salad and add the remaining 1 teaspoon of salt. Toss gently to combine all the ingredients.
Finally, stir in the chopped parsley. Drizzle a bit more honey over the top before serving, if desired.
