Warm Chorizo and Chickpea Salad

Bord Bia logo

facebook logo Twitter logo YouTube logo LinkedIn logo

  Warm Chorizo and Chickpea Salad

 This salad is a wonderful combination of flavours and textures that is incredibly simple to prepare. I like to serve it warm, but it would also be good at room temperature, especially as part of a feast. 

Warm Chorizo and Chickpea Salad

Serves 4 


  • 3 tbsp rapeseed oil
  • 3 red onions, thinly sliced
  • 3 red chillies, deseeded and thinly sliced
  • 12 garlic cloves, chopped
  • 150ml (¼ pint) cider vinegar
  • 8 x 50g (2oz) raw chorizo sausages, sliced in half lengthways and then cut in half again
  • 2 x 400g (14oz) tins of chickpeas, drained and rinsed
  • 1 large handful of fresh coriander leaves, roughly chopped
  • 1 large handful of fresh flat-leaf parsley leaves
  • 1 large handful of fresh mint leaves
  • 200g (7oz) feta cheese, chopped
  • 8 spring onions, thinly sliced
  • sea salt and freshly ground black pepper

To Cook

Heat 2 tablespoons of the rapeseed oil in a pan. Add the red onions, chillies and garlic and cook over a high heat for 5 minutes, until they are starting to catch, stirring quite frequently to prevent the mixture from sticking. Pour in the vinegar and boil fast for about 2 minutes, until it has evaporated. Transfer to a large bowl and leave to sit for 15 minutes before giving it another stir. Season to taste.

Heat the remaining tablespoon of rapeseed oil in the frying pan and add the chorizo. Fry for a few minutes to release the fats, then add the chickpeas and continue to cook for a few minutes, until the chorizo is cooked through. Tip into the onion and chilli mixture in the bowl and toss until well combined.

Fold the herbs into the salad with the feta cheese and spring onions, tossing until well coated. Season to taste and divide between plates to serve.