Chickpea and Chorizo Salad
Perfect for meal prep, this chickpea chorizo salad is great for easy, nutritious and filling lunches for the whole family.
Servings 6 servings
Calories 438kcal
Ingredients
- 1 teaspoon cooking oil
- 1 ring of chorizo (thinly sliced)
- 2 cans chickpeas ( 2x 19oz / 540ml cans)
- 1 cucumber (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 pint cherry tomatoes (283g) (halved)
- ½ large red onion (thinly sliced)
- 1¼ cup crumbled feta cheese (175g)
- ¾ cup sliced black olives (100g)
For the dressing
- ½ cup mayonnaise (8 tablespoons)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- juice and zest of 1 lemon
- black pepper (a few generous twists!)
- ½ teaspoon salt
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
Instructions
- Heat the oil in a skillet on a medium high heat. Once hot add the sliced chorizo and cook til slightly crispy. Chorizo is already cooked, so it won't take more than a few minutes. Set to one side.
- Chop and slice the salad vegetables.
- Drain and rinse the canned chickpeas.
- Add all of the ingredients into a large bowl and stir til well combined.
- Store in air tight containers in the fridge for up to 5 days.
Notes
- 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.
- Season to taste.
- Nutritional values are an approximation only.
Nutrition
Calories: 438kcal | Carbohydrates: 11g | Protein: 12g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 56mg | Sodium: 945mg | Potassium: 375mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1375IU | Vitamin C: 55mg | Calcium: 192mg | Iron: 2mg