21 min
Prep Time
2 hr 48 min
Cook Time
Easy
Level
10
Servings

This quick and easy chickpea salad with smoky Spanish chorizo and sweet roasted red bell peppers in the perfect lunch or side dish.

Ingredients

  • 3 ounces dry-cured Spanish chorizo, casing removed, thinly sliced into half-moons (about 1/2 cup) 

  • 2 cups cooked and drained chickpeas 

  • 1 cup drained jarred roasted red bell peppers, chopped

  • 1/4 cup finely chopped white onion

  • 2 tablespoons extra-virgin olive oil

  • 1 1/2 tablespoons apple cider vinegar or pineapple vinegar

  • 1 teaspoon kosher salt, plus more to taste

  • 1/4 teaspoon black pepper plus more to taste

  • 2 tablespoons finely chopped fresh flat-leaf parsley

Method

  1. Stir together chorizo, chickpeas, roasted bell peppers, onion, olive oil, vinegar, salt, and black pepper in a large serving bowl until well combined. Season with additional salt and black pepper to taste; stir in parsley.

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