Spanish-style Chickpea Salad

Ingredients

• 3 spring onions, finely sliced

• 150 g of chorizo, cut into small cubes

• 0.5 tbsp of sherry vinegar

• 1 tbsp of olive oil

• 1 tbsp of parsley, leaves chopped

• 4 slices of crusty bread, to serve

• 100 g of piquillo peppers, cut into strips

• 1 clove of garlic, or 1 tsp of garlic paste

• 400 g of chickpeas, drained and rinsed

4 servings — 1 slice of bread

Calories~513 kcal

Protein~21 g

Carbs~53 g

Fat~25 g

Fiber~11 g

Sugar~5 g

Total recipe

Calories~2,050 kcal

Protein~85 g

Carbs~210 g

Fat~100 g

Fiber~45 g

Sugar~20 g

Method

• Step 1

  Mix together the chickpeas, peppers and spring onions. Place in a salad bowl.

• Step 2

  Dry-fry the chorizo cubes lightly in a pan, then add to the salad, discarding the oil that runs out of the meat.

• Step 3

  Grate the garlic and combine it in a small bowl with the vinegar and olive oil. Season with salt to taste.

• Step 4

  Mix the dressing well with the salad. Sprinkle the parsley on top and serve with the bread.