Roasted Chickpea Salad
Roasted Chickpea Salad: aromatic chickpeas, smoky chorizo, tangy tomatoes, soft fresh spinach & zesty lemon dressing. Easy & delicious.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: lunch, Main Course, Salad
Cuisine: Worldwide
Servings: 2 people
Calories: 378kcal
For the roasted chickpea salad:
- 400 g Tinned chickpeas
- ¼ Onion
- 2 Tomatoes
- 1 tablespoon Olive oil
- ¾ teaspoon Ground cumin
- ¾ teaspoon Smoked mild paprika
- 50 g Spinach leaves about 2 large handfuls
- 30 g Chorizo (mildly spiced) - sliced into rings approximately 2.5mm thick
For the dressing:
- 2 tablespoon Olive oil
- 2 teaspoon Lemon juice
- Salt & pepper
Preheat the oven to 180°C/ 350°F/ GM4 and line a baking sheet with baking parchment
Chop each tomato into 8 pieces and slice the onion into slim wedges
Drain & rinse the chickpeas. Pat dry with kitchen paper. Tip into a medium-sized bowl and add the tomatoes, onion, cumin, paprika, some salt & pepper and the olive oil. Mix thoroughly then spread onto the baking sheet and roast for 30 minutes (or 10-15 minutes longer if you want them crisper)
Once cooked remove for the oven and set aside to cool for 10 minutes - adding the chickpeas to the spinach straight away will cause the leaves to wilt
Cook the chorizo in a dry pan until lightly browned. Remove and drain on kitchen paper to remove the excess fat
To make the salad dressing, put all of the ingredients into a bowl and whisk vigorously until well combined. Alternatively, place ingredients into a small screw top jar, secure the lid and shake for 30 seconds until blended
Use your hands (or 2 wooden spoons) to toss the spinach, chorizo, roasted vegetables & chickpeas together with the salad dressing. Divide between 2 bowls and serve immediately
- Roast the chickpeas and vegetables for an additional 10-15 more minutes to turn them extra crunchy (just ensure the onion does not burn - remove from the oven if necessary)
- To avoid the spinach wilting, remember to let the chickpeas, tomato and onion cool for around 10 minutes before adding them to it
- Use your hands to toss the ingredients together with the salad dressing - this is the best way to keep the spinach leaves in prime condition
- You can roast the chickpeas up to 24 hours in advance but they will loose their crispness over time (store at room temperature)
- Make this roasted chickpea salad vegan by leaving out the chorizo and replacing either with a vegan-friendly chorizo substitute, vegan feta-style cheese or some artichokes marinated in oil
- Make this meal more substantial by adding pitta bread or tortilla wraps
- Or crush some tortilla chips over the top for an indulgent salty & crunchy hit of additional flavour
Calories: 378kcal | Carbohydrates: 25g | Protein: 11g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 556mg | Potassium: 667mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3821IU | Vitamin C: 27mg | Calcium: 93mg | Iron: 4mg