Chickpea, Artichoke & Chorizo Salad Recipe - Brindisa Spanish Foods

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CHICKPEA, ARTICHOKE & CHORIZO SALAD

Chickpea, artichoke & chorizo salad, healthy and filling this is a great option for your lunch box.

For a vegetarian version replace the chorizo with another 6 artichokes.
READY IN

20 minutes

COOKING TIME

PREP TIME

20 minutes

SERVES

4-5 people

ingredients

  • 2 piquillo peppers
IN STOCK
  • 1 tbsp red onion, chopped
  • 1/2 clove garlic, chopped
  • 1/2 tsp Catalan oregano
IN STOCK
  • 5 tbsp Nunez de Prado Extra Virgin Olive Oil
IN STOCK
  • 1 1/2 tbsp lemon juice
  • salt and pepper
  • 1/2 jar Navarrico Chickpeas, rinsed and drained
IN STOCK
  • 1/2 jar Navarrico Haricot Beans, rinsed and drained
IN STOCK
  • 1/2 piece Alejandro Cured Chorizo, skinned, sliced and cut into quarter rounds
IN STOCK
  • 2 tomatoes, cored, seeded and diced
  • 4 Brindisa hot guindilla peppers, cut into small pieces
  • 6 Navarrico Artichoke Hearts, cut into 1/6s top to bottom (through the base)
IN STOCK
  • 2 Romaine lettuce hearts, leaves torn
  • mint leaves to garnish

METHOD

  1. Make the dressing: place the peppers, onion, garlic, oregano, oil and lemon juice in a blender and blitz until smooth. Season with salt and black pepper.
  2. In a bowl combine chickpeas, beans, chorizo, tomatoes and guindillas with the dressing. Gently mix in the artichokes.
  3. In the salad bowls create a bed of lettuce leaves. Add the salad mixture.
  4. Garnish with torn mint leaves.

    ingredients

    • 2 piquillo peppers
    (each)
    IN STOCK
    • 1 tbsp red onion, chopped
    • 1/2 clove garlic, chopped
    • 1/2 tsp Catalan oregano
    IN STOCK
    • 5 tbsp Nunez de Prado Extra Virgin Olive Oil
    IN STOCK
    • 1 1/2 tbsp lemon juice
    • salt and pepper
    • 1/2 jar Navarrico Chickpeas, rinsed and drained
    IN STOCK
    • 1/2 jar Navarrico Haricot Beans, rinsed and drained
    IN STOCK
    • 1/2 piece Alejandro Cured Chorizo, skinned, sliced and cut into quarter rounds
    IN STOCK
    • 2 tomatoes, cored, seeded and diced
    • 4 Brindisa hot guindilla peppers, cut into small pieces
    • 6 Navarrico Artichoke Hearts, cut into 1/6s top to bottom (through the base)
    IN STOCK
    • 2 Romaine lettuce hearts, leaves torn
    • mint leaves to garnish

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