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Chorizo, chickpea and baby spinach salad

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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.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Chorizo, chickpea and baby spinach salad


  • 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.


  1. 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.
  2. Step 2

    Meanwhile, combine the vinegar and oil in a screw-top jar. Season.
  3. 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.