Warm salad with chickpeas and chorizo
Warm salads are a great way of achieving your 5-a-day and are great when you’re in a hurry – this one only takes 10 minutes to make. If you’re vegetarian you can use feta or halloumi cheese in stead of the chorizo.
Ingredients (serves 2)
410g can chickpeas, drained and rinsed
250g jar roasted mixed peppers, drained and roughly chopped (or make your own by roasting sliced peppers in olive oil in a 180 degree oven for about 20 mins)
Generous handful of coriander leaves, chopped
2 tbsp natural yogurt
- Slice the chorizo and cook for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.
- Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything’s juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.