Chickpea Salad with Sausage and Snap Peas
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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