Iron Chef Shellie

Smashed Chickpea Salad with Chorizo

Years ago, you couldn’t pay me enough to eat chickpeas. I still feel this way about kidney beans but I’m currently smitten with chickpeas


When you cook this at home please tag me too - I love to see when other people give my recipes a go!


Smashed Chickpea Salad with Chorizo
February 23, 2014

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Smashed Chickpea Salad with Chorizo


Years ago, you couldn’t pay me enough to eat chickpeas. I still feel this way about kidney beans but I’m currently smitten with chickpeas <3

If you are after a really easy dinner with tasty results to make your mouth sing; try this recipe. The only real thing you need to do is cook the chorizo. The lemony tang mixed with the creamy tahini and the herby parsley-ness (a real word? sure, why not, it’s my blog, I’ll make up words if I want to), make it the perfect salad. I bulked my dish up with beetroot, which worked extremely well too, if I may say so myself!

Smashed Chickpea Salad With Chorizo

Donna Hay
Print Recipe
Servings 4


  • 1 x 400g can chickpeas garbanzos, drained and rinsed
  • 1/2 red onion finely chopped
  • 1 cup flat-leaf parsley leaves
  • sea salt and cracked black pepper
  • 1/2 cup 80ml lemon juice
  • 2 tbs tahini
  • 2 tbs olive oil
  • 4 chorizo sliced
  • lemon wedges to serve


  • Place the chickpeas in a bowl and roughly mash with a fork.
  • Toss with the onion, parsley, salt and pepper. Place the lemon juice, tahini and oil in a bowl and whisk to combine. Pour the dressing over the salad and allow to marinate for 5 minutes.
  • Cook the chorizo under a preheated hot grill for 3-4 minutes each side or until golden. (Cooking in a fry pan on the stove also works fine, this is what I did).
  • Divide the chickpea salad between plates and top with the chorizo and lemon wedges to serve.


7 comments on “Smashed Chickpea Salad with Chorizo
  1. Hannah

    Ha! Love it. That’s how I feel about white beans. THEY’RE JUST SO BORING. I would smash this though SEE WHAT I DID THERE x

    February 24, 2014 at 3:20 am
  2. Heidi - Apples Under My Bed

    Yes to all of the above. It’s been too long since I’ve had chorizo! x

    February 24, 2014 at 7:08 am
  3. Maureen | Orgasmic Chef

    Parsley-ness is a word. It will be in the dictionary in less than 12 months. This looks very good and I agree with the beetroot on top!

    February 24, 2014 at 8:44 am
  4. Swee San

    quick and great idea! gonna try this soon

    February 24, 2014 at 1:02 pm
  5. GourmetGetaways

    Oh what a magic combination! I love chickpeas, and you are tight, the make such an easy meal.

    February 25, 2014 at 6:51 pm
  6. milkteaxx

    yummo, a simple, healthy and delicious salad!

    February 26, 2014 at 2:58 pm
  7. Daisy@Nevertoosweet

    Same here!! I never use to like them but now I don’t mind them and really like them in salads too, it’s healthy and filling hehe

    March 14, 2014 at 12:25 am

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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