This quick and easy salad combines protein-packed chickpeas, colorful tomatoes, and smoky Spanish chorizo.
Victor Protasio
Remember Texas caviar, aka cowboy caviar?
Think of this easy-prep chickpea salad recipe as its more sophisticated Spanish cousin.
Photo:Victor Protasio
Start by crispingflavorful Spanish chorizoin a hot skillet with a little bit of oil.
Toss the chorizo and oilwith chickpeas, cherry tomatoes, roasted red pepper, and sliced red onion.
To make this recipe vegetarian, leave out the chorizo and use one teaspoon of the smoked paprika.
Ingredients
4tbspolive oil
4ozdry-cured Spanish chorizo, quartered lengthwise and sliced 1/4 in.
Add chorizo; cook, stirring often, until browned and crisp, 2 to 3 minutes.
Transfer chorizo and any oil to a large bowl.
Add chickpeas, tomatoes, peppers, and onion; toss to coat.
Whisk vinegar, honey, paprika, and 1 teaspoon salt in a medium bowl.
Add remaining 3 tablespoons oil in a slow stream, whisking constantly until combined.
Add dressing and remaining 1 teaspoon salt to salad; toss to combine.
Gently stir in parsley and drizzle with more honey.
2,000 calories a day is used for general nutrition advice.
