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Chickpea salad

  • 10 minutes
  • 10 minutes
  • 4-5 as a side salad, 2-3 as a main course
Chickpea salad


  • 3-4 spicy chorizo sausages
  • 400 grams can chickpeas
  • 10 black olives
  • 2 cups well-packed fresh spinach leaves, washed
  • 6-8 sundried tomatoes, in oil, drained and halved
  • 100 grams feta cheese, finely diced or crumbled
  • Dressing
  • 2 tablespoons white vinegar
  • 2 tablespoons oil, olive or avocado is nice here
  • 2 teaspoons minced garlic


  1. Slice the chorizo thinly on the diagonal. Panfry in a hot pan without any extra oil until browned and crispy. Set aside.
  2. Drain and rinse the chickpeas well and place in a large bowl. Add the olives, spinach leaves, sundried tomatoes, feta cheese and chorizo slices.
  3. Add the dressing and toss well. If possible, allow the salad to stand for 15 minutes before serving so that the flavours have time to mingle.
  4. Dressing
  5. Mix the dressing ingredients together and season well with salt and pepper.

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