Squid Salad with Chorizo and Chickpeas
Squid Salad with Chorizo and Chickpeas



  • 4 red capsicums
  • 2 x 400g tins of chickpeas, drained
  • Big bunch of parsley, chopped
  • 1 chopped red chilli
  • 2 chopped garlic cloves
  • 100ml olive oil
  • 600g cleaned squid, sliced into rings and tentacles kept whole
  • 200g chorizo, cut into small chunks
  • 1 lemon, juice and zest
  • Grill or barbecue the whole capsicums until well charred, then once cool, peel, deseed and slice. In a large bowl, mix the capsicums and their juices with the parsley, chickpeas, garlic and chilli.
  • Heat a frying pan until banging hot, then stir-fry the squid in a splash of oil for about 30 seconds. Scatter with the chorizo, then cook for 30 seconds more before tipping the lot into the bowl with the capsicums. Season well, dress with the remaining oil, lemon zest, and lemon juice, the toss to combine and serve on a platter.
20 mins
8 serving

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