Chickpea, Pepper & Chorizo Salad

Divertimenti's Chickpea, Pepper & Chorizo Salad

Ingredients:

Serves 4-6
1 kg tinned chickpeas, drained and rinsed
2 red peppers, cut into 2cm pieces
2 yellow peppers, cut into 2cm pieces
1 packet of good quality cooking chorizo, cut into small pieces
1 red onions, diced
1 bunch parsley, chopped
Balsamic Vinegar
Olive Oil
Sea salt and freshly ground black pepper

Method:

Preheat the oven to 200 C.

Place drained chickpeas in a large mixing bowl.

Place the peppers onto a baking tray lined with baking parchment.


Drizzle with olive oil, salt and pepper and place into the oven. Roast until the skins slightly char and are just soft.

Meanwhile, add the chorizo to a large fry pan and cook until crisp about 2 minutes– drain chorizo and reserve oil from pan.

Add the peppers to the chickpeas along with the parsley and red onion. Add a couple of tablespoons of balsamic vinegar, a drizzle of olive oil and a drizzle of the oil from the chorizo. Mix to combine and adjust seasoning as necessary.