Warm chorizo & chickpea salad

• pack cooking chorizo↗280g 280g

  sliced

• large red onion↗1 1

  finely sliced

• red peppers↗2 2

  deseeded and cut into strips

• can chickpeas↗400g 400g

  drained and rinsed

• semi-dried tomatoes↗12 12
• red wine vinegar↗1 tbsp 1 tbsp
• bag rocket↗100g 100g

  to serve

Step-by-step instructions

1. 1

   In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.

2. 2

   Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.

3. 3

   Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.