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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

CHICKPEA, ARTICHOKE & CHORIZO SALAD

Chickpea, artichoke & chorizo salad, healthy and filling this is a great option for your lunch box.
READY IN

20 minutes

COOKING TIME

10 minutes

PREP TIME

10 minutes

SERVES

4 people

ingredients

  • 2 piquillo peppers, very finely chopped
IN STOCK
  • 1 tbsp very finely chopped red onion
  • 1 clove garlic, very finely chopped
  • 1 tsp Catalan oregano
  • 6 tbsp Nuñez de Prado olive oil
IN STOCK
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 100g Navarrico white beans, rinsed and drained (about 1/4 jar)
IN STOCK
  • 100g Navarrico chickpeas, rinsed and drained (about 1/4 jar)
IN STOCK
  • About 1/4 Alejandro magno velita chorizo, skinned, thinly sliced and cut into half rounds (about 60g)
IN STOCK
  • 3 tomatoes, cored, seeded and diced
  • 1/4 cup pickled green guindillas, stems removed, cut into small pieces
IN STOCK
  • 4 Navarrico artichoke hearts, or fresh artichokes, cut into 1/8s top to bottom (through the base)
IN STOCK
  • Little Gem or Romaine lettuce hearts
  • Mint leaves to garnish

METHOD

  1. Pound together in a mortar and pestle the piquillo pepper, garlic and oregano; whisk in the lemon juice followed by the olive oil.
  2. In a bowl combine beans, chickpeas, chorizo, tomatoes and guindillas, mixing well.
  3. Add dressing, coating the salad well; gently mix in the artichokes.
  4. Create a bed with the lettuce leaves and cover with the salad.
  5. Garnish with plenty of torn mint leaves.

ingredients

  • 2 piquillo peppers, very finely chopped
IN STOCK
  • 1 tbsp very finely chopped red onion
  • 1 clove garlic, very finely chopped
  • 1 tsp Catalan oregano
  • 6 tbsp Nuñez de Prado olive oil
IN STOCK
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 100g Navarrico white beans, rinsed and drained (about 1/4 jar)
IN STOCK
  • 100g Navarrico chickpeas, rinsed and drained (about 1/4 jar)
IN STOCK
  • About 1/4 Alejandro magno velita chorizo, skinned, thinly sliced and cut into half rounds (about 60g)
IN STOCK
  • 3 tomatoes, cored, seeded and diced
  • 1/4 cup pickled green guindillas, stems removed, cut into small pieces
IN STOCK
  • 4 Navarrico artichoke hearts, or fresh artichokes, cut into 1/8s top to bottom (through the base)
IN STOCK
  • Little Gem or Romaine lettuce hearts
  • Mint leaves to garnish
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