Best 8 Chorizo And Chickpea Salad Recipes

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**Chorizo and Chickpea Salad: A Delightful Fusion of Flavors**

Indulge in a culinary adventure with our tantalizing chorizo and chickpea salad, a vibrant blend of zesty chorizo, tender chickpeas, crisp vegetables, and a refreshing dressing. This delectable dish offers a harmonious balance of flavors, textures, and colors that will elevate your taste buds. In addition, our comprehensive guide features a collection of mouthwatering recipes, including a spicy roasted carrot salad, a refreshing cucumber and avocado salad, and a classic Caesar salad, ensuring you'll find the perfect salad to complement your meal.

Let's cook with our recipes!

WARM CHORIZO & CHICKPEA SALAD



Warm chorizo & chickpea salad image

Full of bold flavours like chorizo, dried tomatoes and red onion, this salad is bulked out with chickpeas to give 3 of your 5 a day

Provided by Chelsie Collins

Categories     Dinner, Lunch, Starter, Supper

Time 25m

Number Of Ingredients 7

280g pack cooking chorizo , sliced
1 large red onion , finely sliced
2 red peppers , deseeded and cut into strips
400g can chickpeas , drained and rinsed
12 semi-dried tomatoes
1 tbsp red wine vinegar
100g bag rocket , to serve

Steps:

  • In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.
  • Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.
  • Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.

Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium

CHICKPEAS AND CHORIZO



Chickpeas and Chorizo image

Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.

Provided by Pete Zaria

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h20m

Yield 6

Number Of Ingredients 11

½ pound dry garbanzo beans
1 red bell pepper
1 green bell pepper
1 tablespoon canola oil
4 red potatoes, cut into 1/2-inch cubes
9 ounces Spanish-style chorizo, cut into 1/2-inch cubes
1 yellow onion, cut into large chunks
8 cloves garlic, or more to taste
1 teaspoon paprika
½ teaspoon salt, or more to taste
¼ cup dry sherry, or more to taste

Steps:

  • Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
  • Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
  • Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
  • Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g

CHORIZO AND CHICKPEA SALAD



Chorizo and Chickpea Salad image

Make and share this Chorizo and Chickpea Salad recipe from Food.com.

Provided by Latchy

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

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)

Steps:

  • Heat the oil in a non stick pan over medium high heat.
  • Add half the chorizo and cook for 4 minutes turning until crisp and golden.
  • Drain on paper towel, and repeat with remaining chorizo.
  • Add cherry tomatoes to frying pan and cook tossing for 2 minutes until just softened.
  • Combine warm chorizo, tomatoes, chickpeas, rocket, feta and dressing in a large bowl.
  • Season with salt and pepper, toss gently and spoon into serving bowls.

Nutrition Facts : Calories 1175.1, Fat 88.5, SaturatedFat 33.5, Cholesterol 201.8, Sodium 3132.4, Carbohydrate 32.7, Fiber 6, Sugar 3.5, Protein 60

CHORIZO, SPINACH AND CHICKPEA SAUTE



Chorizo, Spinach and Chickpea Saute image

Provided by Guy Fieri

Categories     side-dish

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil, divided
1/2 pound Mexican chorizo, casing removed
One 19-ounce can chickpeas, drained and rinsed
1/4 onion, sliced
1 cup diced button mushrooms
1/2 cup marinated artichoke hearts
2 teaspoons minced garlic
2 pounds fresh baby spinach
1/4 cup chicken stock
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan

Steps:

  • Put 1 tablespoon olive oil in saute pan, add chorizo, breaking apart as it cooks. When cooked through, remove and drain on paper towels. Add drained chickpeas directly to pan and saute until lightly browned, approximately 5 minutes.
  • Remove from pan, set aside. In same pan, add another tablespoon olive oil and saute the onions, mushrooms, and artichoke hearts until the onions are translucent. Add garlic, when just starting to gain color, add in spinach and chicken stock. Cover and let wilt on medium-low flame. Add in chorizo and chick peas, season to taste with salt and pepper
  • Garnish with Parmesan.

SQUID, CHICKPEA & CHORIZO SALAD



Squid, chickpea & chorizo salad image

Found in every ocean, squid is the most widely available seafood in the world and one of the cheapest. This works well on the barbecue, too

Provided by Barney Desmazery

Categories     Buffet, Side dish, Starter

Time 1h

Number Of Ingredients 9

4 red peppers
2 x 400g cans chickpea , rinsed and drained
huge bunch parsley , roughly chopped
1 red chilli , deseeded and chopped
2 garlic cloves , finely chopped
100ml olive oil
600g cleaned squid , sliced into rings, tentacles kept whole
200g cooking chorizo , cut into chickpea-size chunks
juice and zest 1 large lemon

Steps:

  • Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred. Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice. In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic. Set aside.
  • Heat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid. Stir-fry for about 30 secs. Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers. Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest. Mix together, pile onto a platter and let everyone help themselves.

Nutrition Facts : Calories 443 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 1.23 milligram of sodium

FRIED CHICKPEAS WITH CHORIZO AND SPINACH



Fried Chickpeas With Chorizo and Spinach image

Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect for a fast dinner on a cold night.

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
Salt
black pepper
4 ounces chorizo, diced
1/2 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs

Steps:

  • Heat the broiler.
  • Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it's hot, add chickpeas and sprinkle with salt and pepper.
  • Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
  • Add the remainder of the 1/4 cup of oil to the pan; when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 20 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 1026 milligrams, Sugar 3 grams

WARM CHICKPEA, CHORIZO & PEPPER SALAD



Warm chickpea, chorizo & pepper salad image

A rough-and-ready salad bursting with Mediterranean flavours - great as a starter or main

Provided by John Torode

Categories     Dinner, Vegetable

Time 15m

Number Of Ingredients 6

200g chorizo
1 tbsp olive oil
410g can chickpea , drained and rinsed
250g jar roasted mixed pepper , drained and roughly chopped
handful coriander leaves, chopped
2 tbsp natural yogurt

Steps:

  • Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.
  • Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything's juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.

Nutrition Facts : Calories 629 calories, Fat 45 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 3.61 milligram of sodium

SPEEDY CHORIZO WITH CHICKPEAS



Speedy chorizo with chickpeas image

Spicy chorizo adds a touch of Spanish flavour to this nourishing chickpea dish

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 10m

Number Of Ingredients 6

400g can chopped tomatoes
110g pack chorizo (unsliced)
140g wedge Savoy cabbage
sprinkling dried chilli flakes
410g can chickpeas , drained
1 chicken or vegetable stock cube

Steps:

  • Put a medium pan on the heat and tip in the tomatoes followed by a canful of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces and shred the cabbage.
  • Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 minutes until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 4.26 milligram of sodium

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • If you can't find pre-cooked chorizo, you can cook it yourself by slicing it into thin rounds and frying it in a little bit of oil until it's browned and crispy.
  • Feel free to adjust the amount of spice in the salad by adding more or less cayenne pepper or chili powder.
  • If you don't have any fresh cilantro on hand, you can use dried cilantro instead. Just be sure to use about half the amount, as dried herbs are more concentrated than fresh herbs.
  • Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

This chorizo and chickpea salad is a delicious and easy-to-make dish that's perfect for summer gatherings. It's packed with flavor and nutrients, and it's sure to be a hit with everyone who tries it. So next time you're looking for a new salad recipe to try, give this one a try. You won't be disappointed!

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