Chickpea and Chorizo Salad

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Loaded with fresh flavors, this delicious and easy chickpea and chorizo salad is a perfect make ahead lunch, or great cookout side dish. Chopped veggies, feta cheese, black olives and spicy chorizo are tossed in a creamy lemon dressing for one tasty bite.

A large bowl of salad with two halves of a squeezed lemon next to it.

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Since I started working from home, lunches have always been a tricky part of the day. I don't want to spend hours making something each day, but want something tasty, filling and easy to grab.

This chickpea and chorizo salad is perfect for weekly meal prep, I make a big batch for me and my husband on a Sunday and we enjoy it throughout the week. It takes minutes to serve and its loaded with fresh veggies and protein to give us the energy to get us through the rest of the day.

Super simple to make, with a handful of ingredients, this make ahead recipe is a total time saver!

Be sure to try my Chorizo Chicken and Potato Salad with Chorizo too!

Why you will love this recipe!

Budget friendly: This is a great money saving recipe as you can make a huge batch with just a few basic ingredients. A lot of which, you'll probably have to hand already.
Well balanced: With carbs, protein, fats and fresh veggies, this is a great all round meal made from scratch with fresh ingredients.
Make ahead: This chickpea salad keeps incredibly well and you can enjoy it all week. It takes 20 minutes to make, so it won't eat into your weekend!
Dietary info: This chickpea and chorizo salad recipe is gluten-free.

Chickpea salad in a bowl with a serving spoon.

Ingredients

Chorizo: Quickly sliced and pan-fried before using. You can use a spicy or mild chorizo sausage depending on your tastes.
Chickpeas: Canned. Drain and rinsed before using.
Salad vegetables: Cucumber, red bell pepper, cherry tomatoes, red onion.
Feta cheese and olives: These add a nice salty taste to this Mediterranean style salad.
Dressing: Mayonnaise, extra virgin olive oil, red wine vinegar, lemon.
Seasonings: Salt, pepper, garlic powder, onion powder.

How to make Chorizo Chickpea Salad

Be sure to scroll down for the full recipe!

Cook the chorizo and slice the veggies (photo 1).
Add all of the ingredients to a large mixing bowl (photo 2).
Toss to combine (photo 3).

Three process shots to show how to make the salad.

Serving Suggestions

This chickpea chorizo salad is perfect to serve by itself for a hearty and filling lunch. You could easily serve it as a side salad as well at a cookout or BBQ, or for a weeknight dinner. The Mediterranean flavors would work great with chicken dishes like:

Recipe Variations

This is a great recipe to use up veggies. Radishes, green onions and celery will all work great as they won't wilt in the fridge. If you plan on eating or serving the salad within a few hours, then avocado, spinach or arugula are all wonderful additions.

Chickpea chorizo salad in a large bowl with some served into a smaller bowl.

Frequently Asked Questions

Do you have to make the dressing separately?

One of THE best purchase I have made recently is this huge salad mixing bowl. The size of it means that you can easily add in all of the salad and dressing ingredients in together and just mix it really well without spillage. If you don't have such a large bowl, making the dressing separately may be a good idea so that the flavors combine evenly.

Are canned chickpeas cooked?

I love the convenience of canned chickpeas as they are already cooked. Drain and rinse them under cold water for the best taste and texture, and then they are good to use.

Why should you eat more chickpeas?

Having chickpeas everyday for lunch is not a bad thing! They are an amazing source of plant based protein, vitamins, minerals and fiber. They can help improve digestion, keep you feeling full and give you the energy to face the afternoon work schedule! Read more about their health benefits.

Storage

This chickpea chorizo salad is great for weekly meal prep and will keep well in the fridge for up to five days. Once you have made it, spoon it into air tight containers and keep refrigerated. Freezing is not recommended.

Recipe Notes and Tips

Chop the salad vegetables into bitesized pieces so that they combine well and it's easy to eat.
Use a large salad bowl to easily mix everything together.
Make this salad lower in calories by using a low fat mayonnaise, or, skip it altogether if you prefer. Greek yogurt also makes a great substitute.
This recipe is simple to double or half.

Chickpeas, chorizo and vegetables tossed together in a large serving bowl.

This chickpea chorizo salad has truly been a life saver for us! It's super tasty and so easy to make. I make up a double batch most Sundays now, for no fuss lunches throughout the week.

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