Chorizo Chickpea Salad With Feta Recipe
Spanish chorizo is the kind of ingredient that adds heaps of flavor and richness to any meal, taking a dish from disappointing to delicious in the space of just a few minutes.
- ½ pound Spanish chorizo, sliced
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 large tomatoes, sliced
- ½ red onion, thinly sliced
- 1 (14-ounce) can chickpeas, drained
- ¼ cup roughly-torn basil leaves
- 2 packed cups arugula
- ½ cup crumbled feta cheese
- Heat a large pan to a medium heat and add the sliced chorizo in a single layer.
- Dry fry the chorizo for 6 to 8 minutes until the slices are crisp and golden on the outside.
- Remove from the heat.
- Add the olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper to a bowl or jar with a lid.
- Whisk or shake well to combine.
- Set the vinaigrette aside.
- In a large bowl add the chorizo, chopped tomatoes, red onion, chickpeas, arugula, and feta.
- Drizzle with the vinaigrette and toss to coat.
- Serve the salad.
This chorizo chickpea salad with feta, from the kitchen of recipe developer Jennine Rye, is everything you could want in a salad. Hearty and filling, it can be enjoyed on its own as a satisfying lunch option or served alongside a variety of dishes to make a delicious and nutritious dinner. To give this salad recipe the perfect balance of both flavors and textures, chorizo is pan-fried in thick slices until crisp and golden. It is then tossed with fresh tomatoes, fiber-rich chickpeas, sweet red onion, peppery arugula, and briny feta. Add a simple balsamic, mustard, and honey dressing to create a scrumptious salad that tastes so good you'll forget just how nutritious it actually is.
Gather the ingredients for this chorizo chickpea salad with feta recipe
To begin this chorizo chickpea salad with feta recipe, first, you will need to gather the ingredients. For the salad, you will want Spanish chorizo, tomatoes, red onion, chickpeas, basil leaves, arugula, and feta cheese. For the dressing, you will additionally need olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper.
