Spanish Chorizo & Chickpea Salad with Smoked Paprika Dressing
Warm chorizo rounds are fried, then tossed with chickpeas, spinach, tomatoes, onion, and a smoked paprika sherry-vinegar dressing.
- 100 g cooking chorizo
- 200 g tinned chickpeas
- 100 g red pepper
- 40 g red onion
- 60 g baby spinach
- 80 g cherry tomatoes
- 20 ml sherry vinegar
- 3 g smoked paprika
- 25 ml olive oil
- 1 whole garlic clove
- 2 g sea salt
- 1 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Slice chorizo into thin rounds and place in a cold frying pan. Heat over medium-high heat and fry for 5-6 minutes, stirring occasionally, until the chorizo is cooked and releases its oils. Remove with a slotted spoon and set aside on kitchen paper.
- Step 2
Drain and rinse tinned chickpeas. Dice red pepper into small chunks and thinly slice red onion.
- Step 3
Finely mince garlic clove. In a small bowl, whisk together sherry vinegar, smoked paprika, minced garlic, sea salt, and black pepper. Slowly whisk in olive oil to emulsify the dressing.
- Step 4
Halve cherry tomatoes and place in a large bowl with baby spinach, diced red pepper, sliced red onion, and drained chickpeas.
- Step 5
Pour the smoked paprika dressing over the salad and toss gently to combine.
- Step 6
Top with warm chorizo pieces and serve immediately while the chorizo is still warm.
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