Chorizo & pepper salad Recipe

Chorizo & pepper salad


  • 200g chorizo
  • 1 tbsp olive oil
  • 410g can chickpeas, drained and rinsed
  • 250g jar roasted mixed peppers, drained and roughly chopped
  • handful coriander leaves, chopped
  • 2 tbsp natural yogurt


  1. Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.
  2. 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.
Prep. Time: 10 minutes
Cook Time: 10 minutes
Serves: 2 people
Difficulty: Easy
Cuisine: Spanish
Main Ing.: Vegetables
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