Warm Chickpea and Chorizo Salad
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Warm Chickpea and Chorizo Salad

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!

Tags:
15 min meal
Allergens:
Sulphites
Egg
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

1 unit(s)

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

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories760 kcal
Fat54 g
Saturated Fat14 g
Carbohydrate37 g
Sugar3 g
Dietary Fiber13 g
Protein35 g
Cholesterol105 mg
Sodium1720 mg
Trans Fat0.2 g
Potassium1800 mg
Calcium225 mg
Iron6 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.

Utensils

Large Non-Stick Pan
Measuring Spoons
Large Bowl
Whisk
Small Bowl

Instructions

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.
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