Ingredients with Measurements:
- 1 can of chickpeas, drained and rinsed
- 1/2 red onion, thinly sliced
- 1/2 red bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- 1/2 pound Chorizo de Pamplona, sliced
Special equipment needed:
- Large mixing bowl
- Skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the chickpeas, red onion, red bell pepper, cherry tomatoes, parsley, and cilantro.
2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper. Pour the dressing over the chickpea mixture and toss to coat.
3. Heat a skillet over medium-high heat. Add the sliced Chorizo de Pamplona and cook until browned and crispy, about 5-7 minutes.
4. Add the cooked Chorizo de Pamplona to the chickpea salad and toss to combine.
5. Serve the salad immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 7 minutes
Temperature:
- Skillet: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 23g
- Protein: 19g
Substitutions for ingredients:
- Red onion: white onion, shallot
- Red bell pepper: green bell pepper, yellow bell pepper
- Cherry tomatoes: grape tomatoes, diced Roma tomatoes
- Parsley: basil, mint
- Cilantro: parsley, basil
- Red wine vinegar: white wine vinegar, apple cider vinegar
- Honey: maple syrup, agave nectar
- Chorizo de Pamplona: chorizo sausage, salami
Variations:
- Add diced avocado for a creamy texture.
- Use black beans instead of chickpeas.
- Add diced cucumber for a refreshing crunch.
- Top with crumbled feta cheese for a tangy flavor.
Tips and tricks:
- Make sure to rinse the chickpeas thoroughly to remove any excess salt or starch.
- Slice the Chorizo de Pamplona thinly for even cooking.
- Use a high-quality olive oil for the dressing.
- Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The salad can be served cold or at room temperature. If you prefer it warm, heat the Chorizo de Pamplona in a skillet over medium heat before adding it to the salad.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped parsley or cilantro.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Serve with a crusty baguette or garlic bread.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Spanish rice
Troubleshooting advice:
- If the salad is too dry, add more olive oil or red wine vinegar to the dressing.
- If the Chorizo de Pamplona is too salty, rinse it under cold water before cooking.
Food safety advice:
- Make sure to cook the Chorizo de Pamplona to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chorizo de Pamplona is a type of Spanish sausage that originated in the Navarra region of Spain.
Flavor profiles:
- The salad has a savory and slightly spicy flavor from the Chorizo de Pamplona, balanced by the sweetness of the honey and the acidity of the red wine vinegar.
Serving suggestions:
- Serve the salad as a main dish for lunch or dinner.
- It can also be served as a side dish for a barbecue or picnic.
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Region: Spanish