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Warm Chickpea and Chorizo Salad

Warm Chickpea and Chorizo Salad

with Tomatoes and Feta
4.0(30)
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Calories
: 
750 kcal
Protein
: 
36g protein
Preparation Time
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Egg
  • Mustard
  • Milk
  • Gluten
  • Wheat
  • May contain traces of allergens
  • Tree nuts
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Crustaceans
  • Fish
  • Sulphites
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Chorizo Sausage, uncased

1 unit(s)

Chickpeas

(May contain traces of: Gluten, Wheat)

6 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May contain traces of: Wheat, Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy)

56 g

Yellow Onion, chopped

1 tbsp

Garlic Puree

(May contain traces of: Gluten, Wheat, Tree nuts, Milk, Mustard, Sesame, Soy, Crustaceans, Fish, Sulphites, Egg)

113 g

Baby Spinach

1 tbsp

White Wine Vinegar

(Contains: Sulphites May contain traces of: Wheat, Milk, Mustard, Sesame, Soy, Fish, Egg)

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Gluten, Wheat, Milk, Mustard, Sesame, Soy, Crustaceans, Fish, Sulphites)

¼ cup

Roasted Pepper Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

113 g

Baby Tomatoes

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories750 kcal
Fat51 g
Saturated Fat13 g
Carbohydrate42 g
Sugar6 g
Dietary Fiber13 g
Protein36 g
Cholesterol105 mg
Sodium1510 mg
Trans Fat0.2 g
Potassium1450 mg
Calcium200 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Non-Stick Pan
•Measuring Spoons
•Large Bowl
•Whisk
•Small Bowl

Cooking Steps

Cook chorizo
1
  • Heat a large non-stick pan over high heat.
  • Meanwhile, drain and rinse chickpeas.
  • When 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.
2
  • 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.
3
  • 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.
4
  • Divide dressed spinach between plates.
  • Top with chorizo-chickpea mixture.
  • Top with tomatoes.
  • Drizzle remaining dressing over top.
  • Sprinkle feta over top.
Meal right image

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