Warm Chickpea and Chorizo Salad
with Tomatoes and Feta
Feeling a bit of wanderlust? This dinner will sweep you away with its Spanish-inspired flavours!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Chorizo Sausage, uncased
1 unit(s)
Chickpeas
1 tbsp
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
56 g
Yellow Onion, chopped
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Milk, Mustard, Sesame, Soy, Crustaceans, Sulphites, Fish, Egg)
113 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Wheat, Milk, Mustard, Sesame, Soy, Crustaceans, Sulphites, Fish)
Ā¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
Ā¼ cup
Feta Cheese, crumbled
(Contains: Milk)
113 g
Baby Tomatoes
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over high heat.
- Meanwhile, drain and rinse chickpeas.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo and onions.
- Cook, breaking up chorizo into smaller pieces, until no pink remains, 3-4 min.**
- Season with salt and pepper.
- Add chickpeas, garlic puree and Smoked Paprika-Garlic Blend. Cook, stirring often, until fragrant and chickpeas are warmed through, 2-3 min.
- Season with salt and pepper.
- Halve tomatoes.
- Add 1 tbsp (2 tbsp) vinegar, red pepper pesto, mayo and 1 tsp (2 tsp) water to a small bowl. Whisk to combine. Season with salt and pepper, then set aside.
- Add spinach to a large bowl. Add half the pesto-mayo dressing, then toss to combine.
- Set aside.
- Divide dressed spinach between plates.
- Top with chorizo-chickpea mixture.
- Top with tomatoes.
- Drizzle remaining dressing over top.
- Sprinkle feta over top.
