Chickpea and Chorizo Salad Recipe – Spanish Special
Chickpea and Chorizo Salad is a satisfying Spanish bean salad featuring smoky, sliced chorizo paired with tender chickpeas and crisp vegetables like bell peppers and red onion. Tossed in a zesty vinaigrette of olive oil, vinegar, and paprika, this bold and flavorful dish shines as either a hearty side or an easy light meal, perfect for both casual dinners and vibrant gatherings.
- 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.
Recipe Notes
Drain Chickpeas: Rinse and thoroughly drain canned chickpeas to ensure the salad isn’t watery.
Lightly Cook Chorizo: Sauté slices briefly to release flavor and lightly crisp the edges before combining.
Serve Room Temperature: This salad tastes best at room temp, allowing the flavors to meld beautifully.
Adjust Heat Level: Use milder chorizo if preferred, or add a pinch of chili flakes for extra kick.
Make Ahead: Prepare in advance and refrigerate; simply bring to room temperature before serving for best texture.
