Fast Spicy Chorizo and Chickpea Salad

Nutrition per serve

Ingredients

• 50g aioli mayonnaise
• 20g chipotle in adobo sauce
• 380g chickpeas
• 2pcs chorizo sausages
• 30g pepitas
• 1pcs Lebanese cucumber
• 1pcs carrot
• 50g mixed salad leaves
• 3ml red wine vinegar
• 1pcs olive oil

Method

1. Step 1 — Make dressing
   Combine the aioli, half the chipotle* (reduce for less of a chilli kick), 1 tsp water and ½ tsp red wine vinegar in a large bowl and season with salt and pepper. Transfer half the dressing to a separate small bowl and reserve.
2. Step 2 — Prep ingredients
   Drain and rinse the chickpeas. Cut the chorizo into 1cm-thick slices on an angle.
3. Step 3 — Cook chorizo
   Put a drizzle of olive oil and the chorizo in a cold medium frypan over medium-high heat. Cook, turning, for 4-5 mins until golden. Remove from the pan using tongs, leaving the flavoured oil in the pan.
4. Step 4 — Toast pepitas
   Add the pepitas to the oil in the pan and cook, stirring regularly, for 1-2 mins until lightly toasted. Drain on paper towel.
5. Step 5 — Dress salad
   Meanwhile, halve the cucumber lengthwise and thinly slice on an angle. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Add the cucumber, carrot, salad leaves and chickpeas to the dressing.
6. Step 6 — Get ready to serve
   Toss the salad to combine. Divide the salad and chorizo among plates. Drizzle with the reserved dressing and scatter over the pepitas to serve.

Allergens

Sulphites, Egg