Chickpea and Chorizo Salad
Ready In: 25 hrs
Serves: 6
Ingredients
- 3 cups chickpeas, cooked according to package directions and drained (measure after cooking)
- kosher salt
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 6 tablespoons fresh parsley, chopped
- 1 garlic clove, minced
- 3 ounces spanish chorizo, cut in 3/8-inch dice
- 1 green onion, chopped
- 3 tablespoons red bell peppers, chopped
- 6 cherry tomatoes, halved
- 12 pitted black olives
Directions
- Soak and cook the chickpeas according to package directions; you'll need 3 cups of cooked chickpeas.
- Alternatively, you can use canned, but these will contain additional salt.
- Once the chickpeas are cooked and drained well, toss them with the salt, oil, and lemon juice; cover and let marinate at least 2 hours up to 24 (refrigerate).
- Just before serving, mix in the remaining ingredients; add additional salt, if necessary.
- Serve cold or room temperature.
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