Chickpea Salad with Sausage and Snap Peas

  • 15 mins
  • 8 ingredients


  • 1 (15 oz) can of chickpeas
  • 3 oz sliced chorizo or salami
  • 1 (8 oz) package of sugar snap peas
  • 1 bell pepper, cut into julienne
  • 1 (5 oz) package argula
  • 2 tbs chopped basil
  • 2 tbs extra virgin olive oil
  • 2 tsp red wine vinegar
  • Rinse and drain the chickpeas.
  • Roughly dice the chorizo, then halve the sugar snap peas lengthwise.
  • Heat a dry skillet over high heat and stir fry the chorizo for 2 minutes.
  • Add the peppers and peas and stir fry for 3 minutes.
  • Season to taste with salt and pepper. Add the olive oil and red wine vinegar.
  • Mix the chickpeas in a large bowl with the vegetables and chorizo and toss with the arugula and basil.

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