Chickpea & chorizo salad with garlic dressing

Cooking Salads Chickpea & chorizo salad with garlic dressing

This tasty Chickpea & Chorizo Salad with Garlic Dressing is the perfect side for a family picnic.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Cook the beans in a medium saucepan of boiling salted water for 4 mins or until just tender. Refresh in iced water and drain well.
  2. Reserve 1 teaspoon oil. Combine the vinegar, garlic and the remaining oil in a large bowl.
  3. Heat the reserved oil in a large frying pan over high heat. Cook the chorizo slices, stirring, for 5 mins or until crisp. Using a slotted spoon, transfer the chorizo to the bowl. Add the chickpeas and onion. Season to taste and toss to coat.
  4. Add the beans, radish and parsley to the salad just before serving. Toss to coat and serve.

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250g green beans, trimmed
2 1/2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 garlic clove, crushed
2 chorizo, sliced
2 x 400g cans Coles Brand chickpeas, rinsed, drained
1/2 red onion, thinly sliced
4 radishes, trimmed, halved, thinly sliced
1 cup chopped flat-leaf parsley leaves

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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