Warm Rustic Salad with Chickpeas, Chorizo and Capsicums

Charmaine Lu -
  • 200g chorizo
  • 1 tbsp olive oil
  • 400g tin of chickpeas, drained
  • 250g roasted capsicums from a jar, drained and chopped
  • Chopped coriander leaves
  • 2 tbsp Greek yoghurt
  • Flatbreads, toasted to serve
  • Cut the chorizo into 3cm slices, then fry in the oil for 5 mins, turning regularly until the oils are released and the edges are crisp.
  • Toss the drained chickpeas into the pan and stir in the chorizo oils. Cook for 4 mins, then add the chopped roasted capsicums and cook for 5 mins more. Remove from the heat, stir through the coriander leaves and serve in bowls topped with a dollop of yoghurt and drizzled with the pan juices, alongside some toasted flatbreads for dipping.
15 mins
2 serving