Yields4 Servings
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Warm Chickpea and Chorizo Salad

Ingredients

 250 g D'Orsogna 100% Natural Chorizo, thinly sliced
 250 g Mini Capsicums, halved
 2 Chickpea cans, rinsed and drained
 60 g Baby rocket
 1 tbsp Extra virgin olive oil
 ½ tsp Cumins seeds
 1 Lemon, halved
 2 tsp Honey
 Roasted natural almonds, chopped to serve

Method

1

Place the mini capsicum in a colander and rinse under cold running water to remove the seeds.

2

Heat half the oil in a large frying pan over medium-high heat. Add the chorizo and capsicum. Cook, stirring occasionally, for 3 minutes or until golden. Add the chickpeas and cumin. Cook for a further 3 minutes or until aromatic and combined.

3

Squeeze over the juice of 1 lemon half and drizzle over the honey. Stir to combine then remove from heat. Cut the remaining lemon half into wedges.

4

Arrange half the rocket on a serving platter. Top with the chickpea mixture and remaining rocket. Drizzle over the remaining oil. Sprinkle with almonds and serve with lemon wedges.

Ingredients

 250 g D'Orsogna 100% Natural Chorizo, thinly sliced
 250 g Mini Capsicums, halved
 2 Chickpea cans, rinsed and drained
 60 g Baby rocket
 1 tbsp Extra virgin olive oil
 ½ tsp Cumins seeds
 1 Lemon, halved
 2 tsp Honey
 Roasted natural almonds, chopped to serve

Directions

1

Place the mini capsicum in a colander and rinse under cold running water to remove the seeds.

2

Heat half the oil in a large frying pan over medium-high heat. Add the chorizo and capsicum. Cook, stirring occasionally, for 3 minutes or until golden. Add the chickpeas and cumin. Cook for a further 3 minutes or until aromatic and combined.

3

Squeeze over the juice of 1 lemon half and drizzle over the honey. Stir to combine then remove from heat. Cut the remaining lemon half into wedges.

4

Arrange half the rocket on a serving platter. Top with the chickpea mixture and remaining rocket. Drizzle over the remaining oil. Sprinkle with almonds and serve with lemon wedges.

Warm Chickpea and Chorizo Salad