3 (14)

Categories: Best Recipes, Healthy Eating, Salads

Chickpea salad with chorizo (Garbanzos alinados con chorizo)

Chickpea salad with chorizo (Garbanzos alinados con chorizo)
Ricardo DeAratanha / Los Angeles Times

There's an imaginary border that crosses through the South of France and northern Italy, angling through Greece and Turkey toward the Middle East. Call it the olive oil line -- to the north, the cuisines are flavored with butter and ... Read more

Total time: 10 minutes, plus marinating time | Makes 6 tapas or 4 salad servings
Note: Start this recipe a day or two before serving, as you'll need to allow time to soak the chickpeas before cooking, then to marinate them in the oil and lemon dressing. Or, use two jars of ready-to-eat chickpeas instead of cooking them. Drain the liquid, rinse the chickpeas in water, then add the marinade.
  • 3 cups cooked chickpeas, drained
  • Salt
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 6 tablespoons chopped flat-leaf parsley
  • 1 clove garlic, finely chopped
  • 3 ounces Spanish chorizo, cut in 3/8-inch dice
  • 1 green onion, including some of the green part, chopped
  • 3 tablespoons chopped red bell pepper
  • 6 cherry tomatoes, halved
  • 12 pitted black olives

Step 1Place the chickpeas in a medium bowl and toss with the salt, oil and lemon juice. Cover and set aside to marinate at least 2 hours, up to 24 hours.

Step 2Shortly before serving, add the parsley, garlic, chorizo, spring onion, bell pepper, tomatoes and olives. Add additional salt, if necessary. Serve cold or room temperature.

Each of 6 servings:
278 calories; 11 grams protein; 25 grams carbohydrates; 7 grams fiber; 15 grams fat; 3 grams saturated fat; 12 mg cholesterol; 5 grams sugar; 261 mg sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Best Recipes
Flame-roasted eggplant spread with lemon and garlic
Rice Bar's Tinola
Apple borsellini
Italian sausage and kale gratin