Chorizo, spinach and chickpea salad

This colourful winter salad is a satisfying mixture of flavours and textures.

Heat a frying pan over medium-high heat. Cook chorizo for 1 to 2 minutes each side or until crisp. Transfer to a plate lined with paper towel.
Place spinach, chickpeas, capsicum, almonds, vinegar and chorizo in a large bowl. Season with pepper. Toss to combine. Serve.

Source

2 Primo Classic Chorizo, thinly sliced

100g baby spinach

310g can chickpeas, drained, rinsed

100g chargrilled red capsicum, thinly sliced

1/3 cup dry-roasted almond kernels

1 1/2 tbsp red wine vinegar

Store Spice Organizer

Check price

Hurry up

Check price

Hurry up

Check price

Hurry up