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Chorizo and Chickpea Salad
Time: 25 mins
Ingredients
- 2 teaspoons olive oil
- 400 g chorizo sausages, thinly sliced
- 250 g punnet cherry tomatoes or 250 g grape tomatoes, halved
- 1 (420 g) can chickpeas, drained and rinsed
- 70 g baby rocket
- 70 g feta cheese
- 2 tablespoons balsamic vinaigrette (of your choice)
Directions
- 1 Heat the oil in a non stick pan over medium high heat.
- 2 Add half the chorizo and cook for 4 minutes turning until crisp and golden.
- 3 Drain on paper towel, and repeat with remaining chorizo.
- 4 Add cherry tomatoes to frying pan and cook tossing for 2 minutes until just softened.
- 5 Combine warm chorizo, tomatoes, chickpeas, rocket, feta and dressing in a large bowl.
- 6 Season with salt and pepper, toss gently and spoon into serving bowls.
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