Chorizo, pepper and chickpeas salad

• Serves 2

• Preparation time:

• Cooking time:

Ingredients

½ teaspoon smoked paprika
1 garlic clove, peeled and crushed
2 quantities of simple vinaigrette made with sherry vinegar and olive oil
300 g cooked or canned chickpeas, rinsed and drained
200 g chorizo, skin removed, halved lengthwise, then finely sliced
120 g red peppers marinated in oil, drained and diced
20 g flat-leaf parsley, snipped
salt and pepper

Method

Add the paprika and garlic to the vinaigrette. Place all the other ingredients in a salad bowl.

Pour over enough of the dressing to coat the ingredients well.

Set aside for 20 minutes before serving.

This is an edited extract from Salads by Sue Quinn published by Hardie Grant Books $19.99 each and are available in stores nationally.

Notes