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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
1 piece
Chickpeas
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
56 g
Yellow Onion, chopped
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
113 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
¼ 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
Instructions
- 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.
