Squid, chickpea & chorizo salad

Squid, chickpea & chorizo salad is a gluten free and dairy free salad. One portion of this dish contains approximately 22g of protein, 26g of fat, and a total of 368 calories. For $3.28 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 6. 79 people have made this recipe and would make it again. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 1 hour. Head to the store and pick up chickpea, juice of lemon, red chilli, and a few other things to make it today. With a spoonacular score of 95%, this dish is great. Similar recipes include Chickpea Salad With Chorizo (garbanzos Aliñados Con Chorizo), Warm chorizo & chickpea salad, and Chorizo And Haloumi Skewers With Chickpea Salad.

Servings: 6

Preparation duration: 40 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 x 400g cans chickpea, rinsed and drained

200g cooking chorizo, cut into chickpea-size chunks

2 garlic cloves, finely chopped

juice and zest 1 large lemon

100ml olive oil

huge bunch parsley, roughly chopped

1 red chilli, deseeded and chopped

4 red peppers

600g cleaned squid, sliced into rings, tentacles kept whole

Equipment:

griddle

grill

bowl

frying pan

Cooking instruction summary:

Cook the peppers whole under a grill, on abarbecue or griddle, until completely charred.Place the peppers in a bowl, cover with aplate until cool enough to handle, then peel,deseed and finely slice. In a large bowl mixthe peppers and any juices with the chickpeas,parsley, chilli and garlic. Set aside.Heat a large frying pan until smoking.Working quickly and carefully, add a splashof oil to the pan, then the squid. Stir-fry forabout 30 secs. Scatter the chorizo over thesquid, continue to cook for 30 secs more,then tip into the bowl with the peppers.Season everything with salt and pepper, thendress with the remaining oil, lemon juice andlemon zest. Mix together, pile onto a platterand let everyone help themselves.

 

Step by step:


1. Cook the peppers whole under a grill, on abarbecue or griddle, until completely charred.

2. Place the peppers in a bowl, cover with aplate until cool enough to handle, then peel,deseed and finely slice. In a large bowl mixthe peppers and any juices with the chickpeas,parsley, chilli and garlic. Set aside.

3. Heat a large frying pan until smoking.Working quickly and carefully, add a splashof oil to the pan, then the squid. Stir-fry forabout 30 secs. Scatter the chorizo over thesquid, continue to cook for 30 secs more,then tip into the bowl with the peppers.Season everything with salt and pepper, thendress with the remaining oil, lemon juice andlemon zest.

4. Mix together, pile onto a platterand let everyone help themselves.


Nutrition Information:

Quickview
367k Calories
22g Protein
26g Total Fat
9g Carbs
45% Health Score
Limit These
Calories
367k
18%

Fat
26g
40%

  Saturated Fat
5g
35%

Carbohydrates
9g
3%

  Sugar
3g
4%

Cholesterol
253mg
85%

Sodium
452mg
20%

Get Enough Of These
Protein
22g
44%

Vitamin K
170µg
163%

Vitamin C
129mg
157%

Copper
1mg
97%

Vitamin A
3507IU
70%

Selenium
45µg
64%

Vitamin E
4mg
33%

Vitamin B2
0.5mg
29%

Phosphorus
252mg
25%

Vitamin B12
1µg
22%

Vitamin B6
0.35mg
17%

Vitamin B3
3mg
16%

Folate
58µg
15%

Potassium
495mg
14%

Iron
2mg
14%

Zinc
1mg
12%

Magnesium
49mg
12%

Manganese
0.17mg
9%

Fiber
2g
9%

Vitamin B5
0.81mg
8%

Calcium
53mg
5%

Vitamin B1
0.08mg
5%

covered percent of daily need
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Food Trivia

No matter what color Fruit Loop you eat, they all taste the same.

Food Joke

A monastery in the English countryside had fallen on hard times, and decided to establish a business to defray their expenses, such as a bakery or winery. Being English, however, they decided to open a fish-and-chips restaurant. The establishment soon became very popular, attracting people from all over. One city fellow, thinking himself clever, asked one of the brothers standing nearby, "I suppose you're the 'fish friar'?" "No", answered the brother levelly, "I'm the 'chip monk'".

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