📝 About This Recipe
This vibrant salad is a celebration of Spanish flavors, marrying the nutty texture of protein-rich chickpeas with the smoky, piquant crunch of sautéed chorizo. Inspired by the tapas bars of Andalusia, it features a warm-cold contrast that is elevated by a zesty sherry vinaigrette and a burst of fresh Mediterranean herbs. It is a hearty, sophisticated dish that works beautifully as a robust lunch or a stunning starter for a dinner party.
🥗 Ingredients
The Salad Base
- 2 cans Chickpeas (15oz each, rinsed and thoroughly dried)
- 7 ounces Spanish Chorizo (dry-cured, casing removed and sliced into 1/4-inch rounds)
- 1 large Red Bell Pepper (finely diced)
- 1/2 Red Onion (small, very thinly sliced into half-moons)
- 1 cup Cherry Tomatoes (halved)
- 2 cups Baby Arugula (wild rocket for a peppery bite)
The Sherry Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 2 tablespoons Sherry Vinegar (Vinagre de Jerez)
- 1 clove Garlic (grated or finely minced)
- 1/2 teaspoon Smoked Paprika (Pimentón de la Vera (dulce))
- 1 teaspoon Honey (to balance the acidity)
- 1 pinch Sea Salt and Black Pepper (to taste)
Finishing Touches
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 2 ounces Manchego Cheese (shaved into thin ribbons)
- 1/2 Lemon (for a final squeeze of brightness)
👨🍳 Instructions
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1
Begin by preparing the chickpeas: rinse them under cold water and pat them completely dry with a clean kitchen towel. Dry chickpeas will sear better than wet ones.
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2
In a small jar or bowl, whisk together the extra virgin olive oil, sherry vinegar, minced garlic, smoked paprika, and honey until emulsified. Season with salt and pepper and set aside to let the flavors meld.
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3
Place a large skillet over medium heat. Add the sliced chorizo rounds in a single layer, without adding any oil, as the sausage will release its own flavorful fat.
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4
Fry the chorizo for 3-4 minutes, turning once, until the edges are crispy and the vibrant red oil has rendered out into the pan.
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5
Using a slotted spoon, remove the crispy chorizo and place it on a plate lined with paper towels, leaving the rendered oil in the skillet.
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6
Increase the heat to medium-high and add the dried chickpeas to the skillet with the chorizo oil. Sauté for 5-6 minutes, shaking the pan occasionally, until the chickpeas are slightly golden and have absorbed the smoky flavor.
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7
In a large mixing bowl, combine the diced red pepper, sliced red onion, and halved cherry tomatoes.
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8
Add the warm, sautéed chickpeas and the crispy chorizo to the bowl with the fresh vegetables. The heat from the chickpeas will slightly soften the onions and peppers.
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9
Pour the prepared sherry vinaigrette over the warm ingredients and toss gently to coat everything thoroughly.
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10
Add the chopped parsley and the baby arugula. Toss one more time just until the greens begin to barely wilt from the residual heat.
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11
Transfer the salad to a large serving platter or individual shallow bowls.
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12
Finish the dish by scattering the shaved Manchego cheese over the top and adding a final squeeze of fresh lemon juice for acidity.
💡 Chef's Tips
Always use 'Spanish' chorizo (which is cured) rather than 'Mexican' chorizo (which is raw meat) for the correct texture. For the best results, ensure your chickpeas are bone-dry before sautéing to achieve a slightly crispy exterior. If you find raw red onions too pungent, soak the slices in ice water for 10 minutes before adding to the salad to mellow them. You can substitute the Manchego with a sharp Pecorino or even salty Feta if you prefer a different profile. This salad actually tastes better after sitting for 20 minutes, allowing the chickpeas to soak up the dressing.
🍽️ Serving Suggestions
Serve with a side of crusty sourdough bread or warm pita to mop up the smoky dressing. Pairs beautifully with a chilled glass of Spanish Rosé or a crisp Albariño wine. Add a soft-boiled egg or a dollop of Greek yogurt on top for an extra protein boost. Serve as part of a larger tapas spread alongside patatas bravas and garlic shrimp. For a vegan version, swap the chorizo for smoked sun-dried tomatoes and skip the cheese.