Salads don't need to be complicated to taste good. Ready in 20 minutes this Chorizo, chickpea and baby spinach salad recipe is delicious and easy to make.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
2 chorizo sausages, thinly sliced diagonally
2 zucchini, thinly sliced diagonally
2 tbs red wine vinegar
2 tbs olive oil
400g can chickpeas, rinsed, drained
330g jar roasted red peppers (roasted capsicum), drained, seeded, torn
120g pkt Coles Australian Baby Spinach
½ cup mint leaves
100g goat’s cheese, crumbled
2 tbs Coles Pine Nuts, toasted
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill or chargrill on medium. Cook the chorizo for 2 mins each side or until golden. Transfer to a plate. Cook the zucchini on the grill for 1-2 mins each side or until lightly charred and tender.
Step 2
Meanwhile, combine the vinegar and oil in a screw-top jar. Season.
Step 3
Combine the chorizo, zucchini, chickpeas, capsicum, spinach and mint in a large bowl. Drizzle with the dressing and toss to combine. Transfer to a serving platter. Top with goat’s cheese and pine nuts.
Chorizo, chickpea and baby spinach salad
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
2 chorizo sausages, thinly sliced diagonally
2 zucchini, thinly sliced diagonally
2 tbs red wine vinegar
2 tbs olive oil
400g can chickpeas, rinsed, drained
330g jar roasted red peppers (roasted capsicum), drained, seeded, torn
120g pkt Coles Australian Baby Spinach
½ cup mint leaves
100g goat’s cheese, crumbled
2 tbs Coles Pine Nuts, toasted
Description
Salads don't need to be complicated to taste good. Ready in 20 minutes this Chorizo, chickpea and baby spinach salad recipe is delicious and easy to make.
Method
Step 1
Heat a barbecue grill or chargrill on medium. Cook the chorizo for 2 mins each side or until golden. Transfer to a plate. Cook the zucchini on the grill for 1-2 mins each side or until lightly charred and tender.
Step 2
Meanwhile, combine the vinegar and oil in a screw-top jar. Season.
Step 3
Combine the chorizo, zucchini, chickpeas, capsicum, spinach and mint in a large bowl. Drizzle with the dressing and toss to combine. Transfer to a serving platter. Top with goat’s cheese and pine nuts.
