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A warm chorizo, chickpea & capsicum salad


  • Heat the oil in a large heavy-bottomed pan and saute the chorizo until crispy around the edges. Then add the onion, chickpeas, ground pepper and chargrilled capsicum with a little of the oil. Toss for a few minutes until hot, before adding the balsamic and coriander. Mix well and taste for seasoning, adding salt if needed.
  • Serve warm or at room temperature with plenty of country-style bread on the side.


  • 2 tbsp olive oil
  • 2-3 chorizo sausages, sliced
  • 1 small red onion, cut in thin wedges
  • 1 can chickpeas, drained & rinsed well
  • sea salt & freshly ground pepper
  • 1 small jar chargrilled capsicums with some of the oil
  • a splash of balsamic vinegar
  • 1 tbsp chopped fresh coriander
  • ½ handful frisee lettuce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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