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Sausage and chickpea salad

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Filled with sausage and tomato and topped with a tasty pesto, this chickpea salad recipe makes for a hearty meal that's sure to satisfy.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + cooling time
Sausage and chickpea salad


  • 500g pkt Coles Finest Italian Pork Sausages
  • 400g can chickpeas, rinsed, drained
  • 350g mixed medley tomatoes, halved
  • 2 x 60g pkts Coles Australian Baby Rocket
  • 190g jar basil pesto

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 sausages, turning occasionally, for 8-10 mins or until golden and cooked through. Set aside to cool slightly. Thickly slice diagonally.
  2. Step 2

    Combine the sausage, chickpeas, tomato, rocket and half the pesto in a large bowl. Arrange on a serving platter. Drizzle with remaining pesto.