Food Nation | Warm Chickpea and Chorizo Salad


Warm Chickpea and Chorizo Salad

Prep: 20 (mins)
Cooking: 10 (mins)
Feeds: 4-6 people

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.


  • 250g mini capsicums, halved or 1-2 large capsicums cut lengthwise into 2 cm thick strips
  • 1 tbsp extra virgin olive oil
  • 330g Food Nation Chorizo Super Sausies, diced into 1cm squares
  • 2 x 400g cans chickpeas, drained and rinsed
  • 1 ⁄2 tsp cumin seeds
  • 1 lemon or lime, halved
  • 1 tsp sugar
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 2 large handfuls of baby spinach or rocket
  • 100g crumbled feta, to serve
  • Roasted natural almonds, coarsely chopped, to serve