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”

Chorizo Chickpea Salad_FEATURE IMAGE
Smashed Chickpea Salad with Chorizo

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
  1. 1 x 400g can chickpeas (garbanzos), drained and rinsed
  2. 1/2 red onion, finely chopped
  3. 1 cup flat-leaf parsley leaves
  4. sea salt and cracked black pepper
  5. 1/2 cup (80ml) lemon juice
  6. 2 tbs tahini
  7. 2 tbs olive oil
  8. 4 chorizo, sliced
  9. lemon wedges, to serve
  1. Place the chickpeas in a bowl and roughly mash with a fork.
  2. 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.
  3. 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).
  4. Divide the chickpea salad between plates and top with the chorizo and lemon wedges to serve.
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Smashed Chickpea Salad with Chorizo

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7 comments on “Smashed Chickpea Salad with Chorizo
  1. Hannah - February 24, 2014 at 3:20 am

    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

  2. Heidi - Apples Under My Bed - February 24, 2014 at 7:08 am

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

  3. Maureen | Orgasmic Chef - February 24, 2014 at 8:44 am

    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!

  4. Swee San - February 24, 2014 at 1:02 pm

    quick and great idea! gonna try this soon

  5. GourmetGetaways - February 25, 2014 at 6:51 pm

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

  6. milkteaxx - February 26, 2014 at 2:58 pm

    yummo, a simple, healthy and delicious salad!

  7. Daisy@Nevertoosweet - March 14, 2014 at 12:25 am

    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


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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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