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Spanish Inspired Chickpea Salad
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Spanish Inspired Chickpea Salad
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Spanish Inspired Chickpea Salad
FROM CHEF DALE MACKAY
Ingredients
| 2 | cups CO-OP GOLD PURE Chickpeas, soaked overnight in cool water | |
| 1 | red onion, small diced | |
| 1 | bunch of parsley, picked and chopped finely | |
| 1 | red pepper, diced | |
| 2 | tomatoes, finely diced | |
| 2 | chorizo sausages, cooked and sliced into rounds | |
| 2 | tablespoons smoked paprika | |
| 5 | tablespoons CO-OP GOLD PURE Extra Virgin Olive Oil | |
| 1 | lemon, zest and juice | |
| 2 | tablespoons white wine vinegar | |
| salt to taste |
Directions
Drain the chickpeas from the water they were soaked in and transfer to a medium sized pot. Cover with a generous amount of cold water. Over medium heat, bring the chickpeas to a steady simmer. Continue cooking until tender but not falling apart. Remove from heat, drain, transfer to a large salad bowl and toss with a splash of olive oil to coat. Add the red onion, parsley, red pepper, tomato and chorizo. Set aside. In a separate small bowl whisk together, smoked paprika, olive oil, lemon zest, lemon juice and white wine vinegar. If the vinaigrette is too thick add a little more oil. Dress the salad with the vinaigrette, tossing to combine thoroughly. Adjust seasoning as needed.
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