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Spiced & Roasted Chickpea Salad

Spiced & Roasted Chickpea Salad: aromatic chickpeas, smoky chorizo, tangy tomatoes, soft fresh spinach & zesty lemon & garlic dressing. Easy & delicious.
Prep Time10 mins
Cook Time30 mins
Total Time40 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 tbsp Olive oil
  • ¾ tsp Ground cumin
  • ¾ tsp 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 tbsp Olive oil
  • 2 tsp 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 screw top jar and shake vigorously for 30 seconds until blended
  • In a large bowl mix the spinach, chorizo, chickpeas and salad dressing together. Divide between 2 bowls and serve immediately


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