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Zesty chickpea salad with chorizo

Merrilees Parker from Christmas Live
Oodles of zingy tongue-tingling flavours add oomph to this lovely chickpea and chorizo salad from Merrilees Parker

Zesty chickpea salad with chorizo

Method

1. Heat the light olive oil in a heavy-based saucepan. Add the Chorizo and cook for five to six minutes until really crispy. This is really important as it means that all the lovely oils are released. Drain well in a sieve, reserving all the oil.

2. Tip the chickpeas into a large metal bowl. Add the red onion and chilli, and stir in the Chorizo oil.

3. Make the dressing by mixing the garlic, lemon juice and zest, orange juice and zest, and extra virgin olive oil.

4. Stir into the chickpeas with all the herbs. Season with salt and freshly ground black pepper and stir in the chorizo. Serve immediately.

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Serves: 6

Prep: 20 min
Cook: 5 min

Ingredients
1 tbsp light olive oil
200g Chorizo, uncooked
500g Chickpeas, canned and drained
1 red onion, very finely sliced
1 large red chilli, de-seeded and chopped
1 garlic clove, crushed
1 lemon, juice and zest
1 orange, juice and zest
4 tbsp extra virgin olive oil
2 tbsp fresh coriander, chopped
2 tbsp fresh mint, chopped
1 pinch salt and fresh ground black pepper