Spanish Chickpea and Chorizo Salad Bowls

A vibrant and hearty gluten-free salad combining chickpeas, chorizo, and a zesty lemon vinaigrette, topped with fresh herbs and a sprinkle of Manchego cheese.

Ingredients

• 2 cans (15 oz each), drained and rinsed Chickpeas
• 225 g, sliced Spanish Chorizo
• 1, diced Field Red Peppers
• 1, diced English Cucumber
• 1/2, thinly sliced Red Onion
• 75 g, shaved or crumbled Manchego Cheese
• 1/4 cup, chopped Fresh Parsley
• 1, juiced and zested Lemon
• 2 tbsp Vegetable Oil
• 1/2 tsp Smoked Paprika
• 2 cloves, minced Garlic
• To taste Salt and Black Pepper

Instructions

1. In a large bowl, combine chickpeas, diced red pepper, diced cucumber, and sliced red onion.
2. In a skillet, heat vegetable oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add sliced chorizo and smoked paprika, sauté until crispy and slightly browned, about 5-7 minutes. Drain excess oil and set aside to cool slightly.
3. In a small bowl, whisk together lemon juice, lemon zest, remaining vegetable oil, salt, and black pepper to create a vinaigrette.
4. Add the cooked chorizo and chopped parsley to the chickpea mixture.
5. Pour the lemon vinaigrette over the salad and toss gently to combine. Let it sit for 5 minutes to allow the flavors to meld.
6. Divide the salad into bowls and top with shaved or crumbled Manchego cheese. Serve immediately or chill for later.

Cuisine: Spanish

Suitability: gluten-free

Prep Time: 25 mins

Cook Time: 15 mins

Serving Size: 3

Meal Type: lunch