Here's a simple warm salad that I had for my lunch today. It's a quick and would go well along with some other bits and bobs - pitta, houmous, olives, beetroot etc. - as part of some kind of mezze combo.
Heat a pan and drop in the chorizo chunks. Fry a little for a few mins until the sausage has begun to brown and crisp up. At this point pour in the chickpeas (drained and rinsed) and give it all a good toss to coat them in the chorizo oil.
Add the chilli flakes or smoked paprika and oregano. Give the pan a good shake and leave for a little while to let the spices wake up. Add a splash of vinegar and again give it a good stir and allow it to evaporate / be absorbed. Then tip it all into a big bowl.
Now, finely slice the red onion and add to the chickpea and chorizo mixture. Crumble in the feta and give it all a good mix.
- chickpeas, 1 x 400g tin
- chorizo, about a quarter of a ring cut into chunks
- dried oregano, a pinch
- chilli flakes, I used some of the chilli oil that christian made but hot smoked paprika would be just as good
- vinegar, a splash or red wine or sherry vinegar
- red onion, you only need half a small one, finely sliced
- feta, about 50g, crumbled
Heat a pan and drop in the chorizo chunks. Fry a little for a few mins until the sausage has begun to brown and crisp up. At this point pour in the chickpeas (drained and rinsed) and give it all a good toss to coat them in the chorizo oil.
Add the chilli flakes or smoked paprika and oregano. Give the pan a good shake and leave for a little while to let the spices wake up. Add a splash of vinegar and again give it a good stir and allow it to evaporate / be absorbed. Then tip it all into a big bowl.
Now, finely slice the red onion and add to the chickpea and chorizo mixture. Crumble in the feta and give it all a good mix.