Saturday, March 1, 2008
Chickpea & Chorizo Salad
This was a bit of an invention and I think it worked quite well.
400g tin of chickpeas, washed and drained
1 red pepper
1 spring onion chopped fine
5 or 6 little cherry tomatoes chopped into little pieces
Chopped fresh flat leaf parsley
3 tbsp EV olive oil
1 tbsp sherry vinegar
½ tsp caster sugar
Chop the chorizo into little pieces and in a little bit of olive oil gently fry it until it is crispy. You can add a drop of sherry to the pan if you like which does add a wonderful flavour.
Under a hot grill or over a flame roast the red pepper until the skin is slightly blackened. Wrap in foil and leave to cool. Remove the skin and the seeds inside, give it a very quick wash and slice into thin ribbons.
In a bowl put the drained chickpeas, the chopped tomatoes, the chorizo, the roasted pepper and the spring onions. Add seasoning.
You could also add some chopped black olives should you so be inclined.
Combine the oil, the vinegar and the sugar, stir to mix well and pour into the bowl. Give it all a good stir to cook and tip out onto a shallow platter. Sprinkle the parsley over the salad and serve.