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
Prep:5 mins
Serves 4
280g pack cooking chorizo, sliced1 large red onion, finely sliced2 red peppers, deseeded and cut into strips400g can chickpeas, drained and rinsed12 semi-dried tomatoes1 tbsp red wine vinegar100g bag rocket, to serve
STEP 1In 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 2Add 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 3Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.
