Chorizo Salad with Chickpeas and Tomato

The past few weeks I've been mighty proud. I can count the amount of times I've bought my lunch during the week. I've been making sure I bring left overs from the night before for lunch or making a salad at work. Summer is just a great time for a salad. Unfortunately last week the weather has been been pretty crappy. This salad is a bit of a winter salad. It's not the sort of salad I would have at work. I need my chorizo freshly cooked, nice and hot. I must say I love this salad. Best of all it's a substantial salad. 

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Recipe from Stone Soup 

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Serves 2

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Ingredients

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2 tablespoons olive oil

2 chorizo (approximately 200g), sliced

1 can chickpeas (400g), drained

2 teaspoon smoked paprika

1 punnet cherry tomatoes (heirloom tomatoes would be even better)

Handful of flat leaf parsley (didn’t have much at the time to add)

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Method
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1. Add 2 tablespoons of oil to a fry pan and preheat on high. Add the chorizo and stir-fry until slightly brown or cooked as you like.

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3. Add the chickpeas, paprika and stir through for a couple of minutes. Remove off the heat. 

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4. Place ingredients into a bowl. Taste, season, and stir through tomato and parsley.