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:
covered percent of daily need
