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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.