Best Chickpea And Chorizo Salad Recipe

One excellent way to travel to the south of Spain is through exploring its rich and diverse variety of Spanish recipes, from salads to soups and stews, there is something for everyone.

The chickpea and chorizo salad is a popular Andalusian recipe that only takes a couple of minutes to be ready, and it features some of the most beloved flavors and ingredients from the region.

Read this article, and you will learn how to prepare the recipe from scratch, with the best tips for storing, serving, and ingredient replacements that you could follow.

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Pssst…!!?? You can’t get enough of Spanish recipes? Have a look at my other posts: 

• Spanish chopped salad

• Spanish vegetable salad

• Spanish chorizo soup

Background of the Dish

Chickpea and chorizo recipes, like the Spanish soup with chickpeas and the Spanish chorizo stew, are extremely famous in southern Spain, especially for providing warmth and nutrients during the colder months.

However, the chickpea and chorizo salad is everyone’s favorite pick when the heat starts to stick, as it is super easy and quick to make while featuring the beloved chorizo and chickpeas.

The chickpea and chorizo salad is usually presented as a side dish or a starter, but thanks to its versatility, you will be able to enjoy it all day, all year round.

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Things You’ll Need for Chickpea And Chorizo Salad

To prepare this delicious Andalusian salad you will need olive oil, vinegar, garlic clove, bell pepper, onion, tomatoes, chickpea, and chorizo as the main ingredients.

Ingredients

• 2 cans (400gr each) cooked chickpeas
• 3 chorizo sausages
• 2 tomatoes
• 1 white onion
• 1 red bell pepper
• 1 garlic clove
• 1/4 cup (60ml) olive oil
• 1 tablespoon vinegar
• Salt and pepper (to taste)
• 1 teaspoon paprika

How to Make Chickpea And Chorizo Salad – Step by Step Guide

1. For the first step in this chorizo and chickpea recipe, cut the chorizo into bite-sized cubes or slices (feel free to chop them into your favorite shape). 

2. Then, peel and mince the garlic clove. Cut the bell pepper in half and discard the seeds, then chop them into small pieces. Peel and chop the onion into small squares. Cut the tomatoes into small cubes.

3. Now, grab a pan, pour two tablespoons of olive oil, and place it over medium heat. Add the onion, garlic, and bell pepper and cook for 5 minutes, stirring occasionally. 

4. After that, add the pieces of chorizo and continue cooking for 5 more minutes. Be sure to mix it around so that it doesn’t get burnt. Set them aside to cool, but you can keep the oil and juices to add to the dressing.

5. To continue making this Spanish chickpea salad recipe, rinse the canned chickpeas under cold water and drain them. Place them in a large bowl.

6. Then, add the rest of the Spanish chorizo salad ingredients and mix it gently. Season with paprika, salt, and pepper, and toss it around.

7. Now, grab a small bowl and mix the olive oil with the vinegar. Pour it on top of the chorizo salad as the dressing and mix.

8. For the final step in this chorizo chickpea recipe, you can serve it right away or let it cool in the fridge for up to 30 minutes. Taste the chickpea and chorizo salad, adjusting the seasoning and dressing before serving.

Substitution of Ingredients

If you don’t have all of the listed ingredients at home but still want to make this delicious Spanish salad recipe, then we have some good news for you: there are plenty of substitutions that you can follow.

First, you could prepare this Spanish chorizo recipe with any kind of bean (white beans, red kidney beans, black beans, etc.), or with dry chickpeas if you adjust the cooking time.

The chickpea and chorizo salad calls for the dressing that is featured in most of the traditional Spanish salads.

Still, you can switch things up and use creamy aioli, balsamic vinaigrette, or the innovative one from the honey mustard chickpea salad.

Apart from that, you can add an extra kick of flavor to this Spanish chickpea recipe by including chili flakes, cayenne pepper, or crushed jalapeños to the ingredients.

If you prepared the hearty chorizo casserole recipe or the flavorful Spanish chorizo recipe cooked in cider and you have some sausage leftover, then you can chop it up and use it for this salad.

Tips on Serving Chickpea And Chorizo Salad

The chickpea and chorizo salad is commonly served as an appetizer or a side, though thanks to its amount of protein it could easily be turned into a main dish.

For that, you just have to adjust the serving size of the chorizo and chickpea salad and complement it with other ingredients such as hard-boiled eggs, fresh chopped herbs, or more vegetables.

To serve it as a chorizo starter you can leave it as it is, or serve it with croutons, chopped nuts, or a slice of your favorite toasted bread to add more texture.

To play with the flavor profile of the classic Spanish chickpea salad you can top it with a drizzle of aioli, honey, hot sauce, Greek yogurt, etc.

Finally, if you are hosting a family gathering then you can prepare a tapas table filled with other Spanish salad recipes, such as the refreshing summer chickpea salad or the basic chickpea salad.

How to Store Chickpea And Chorizo Salad

If you are planning on storing the chickpea and chorizo salad, then you have to follow this recipe but avoid adding the dressing until right before serving.

As a key tip, be sure to place the chickpea and chorizo salad in an airtight, fully-covered container, so that it preserves its original textures and flavors.

When ready to serve, adjust the seasoning of the traditional Spanish salad, add the dressing, do a taste test, and enjoy it cold.

Besides Spanish salads, there are other Andalusian recipes that you can make and store in the fridge or freezer, such as the beef empanadas and the Spanish chickpea stew.

Recipe Card: Chickpea And Chorizo Salad

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