Chickpea Salad with Sausage and Snap Peas
Ingredients
| 1 (15 oz) can of chickpeas, rinsed and drained | ||
| 1/4 lb chorizo sausage or salami | ||
| 1/2 lb stringless sugar snap peas | ||
| 1 red bell pepper, julienned | ||
| 1/2 lb arugula | ||
| 2 tbs chopped basil | ||
| 1/4 cup extra virgin olive oil | ||
| Juice and zest from 1 lemon |
- 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 more.
- In a large bowl mix the chickpea along with the vegetables and chorizo, then toss with the arugula, lemon zest and basil.
- Drizzle with olive oil, lemon juice then season with salt and pepper.
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