Splish, Splash, Spanish Chorizo here we come! This dish is so full of colour you know it has to be good. Good for you, good for our planet and a joy to eat.
Dig in and see for yourself but watchout- you’ll be back for seconds so make a big batch!
Heat half the oil in a large frying pan over medium-high heat. Add the chorizo and capsicum. Cook, stirring occasionally, for 5 minutes or until golden. Add the chickpeas and cumin. Cook for a further 3 minutes or until aromatic and combined.
Squeeze over the juice of 1 lemon or lime half and drizzle over the honey. Stir to combine then remove from heat. Cut remaining lemon half into wedges.
Arrange half the salad leaves in a platter or bowl. Top with the chickpea mixture and remaining salad. Sprinkle with Italian parsley and serve with lemon wedges.