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

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Recipes

Smashed Chickpea Salad with Chorizo
February 23, 2014
Recipes

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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

Ingredients
  

  • 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

Instructions
 

  • 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.

Comments

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

    Reply
    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

    Reply
    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!

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

    quick and great idea! gonna try this soon

    Reply
    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.

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

    yummo, a simple, healthy and delicious salad!

    Reply
    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

    Reply
    March 14, 2014 at 12:25 am

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