Chorizo and Chickpea Salad with a Lemon and Dill Dressing

Name: Chorizo and Chickpea Salad with a Lemon and Dill Dressing
Cuisine: European, Mediterranean, Spanish
Ingredients: For the Dressing; Zest 1/2 lemon; Juice of a lemon; 1 garlic clove, peeled and minced; 3 dill sprigs, fronds only; 1/4 tsp runny honey or maple syrup; 2 tbsp olive oil; Pinch of salt and pepper; For the Salad; 3 baby cooking chorizo, skins removed and roughly chopped; 1 tin of chickpeas; 1/2 cup soya beans, thawed if frozen; 1 vine of cherry tomatoes, quartered; 4 large green olives, sliced; 4 gherkins, sliced; 8 pickled radish slices, optional (recipe here); Click to print (Opens in new window)

4 steps

Updated at: Thu, 17 Aug 2023 03:42:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories1508.5 kcal (75%)

Total Fat76.8 g (110%)

Carbs138.8 g (53%)

Sugars55.8 g (62%)

Protein64.9 g (130%)

Sodium3070.1 mg (154%)

Fiber27.3 g (97%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

0.5lemon

2 Tbspolive oil

3baby cooking chorizo

skins removed and roughly chopped

8pickled radish slices

optional

Instructions

Step 1

Add all of the dressing into a jar or bowl, shake of whisk to combine.

Step 2

Heat a frying pan until hot. Add the chorizo and fry for a few minutes so they are brown all over. Drain on kitchen paper and Set aside.

Step 3

Prepare the chickpeas by draining them you can reserve the juice (aquafaba) to make something else like this mayo. Give the chickpeas a good rub and remove as many skins as you can.

Step 4

To assemble the salad, add the chickpeas, soya beans, tomatoes, olives and gherkins. Pour over the dressing and give it a good toss. Sprinkle over the chorizo crumbs and radish (if using) and serve. Enjoy 😊