• Servings 4
  • Prep 10 min
  • Cook 5 min
  • Cuisine
  • Skill Level

Chickpea Salad with Sausage and Snap Peas


  • 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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