Connect with us

Cooking

This 10-Minute Chickpea Salad Tastes Even Better as Leftovers

[ad_1]

This effortless salad comes together in 10 minutes flat and is perfect for a light lunch or hearty side dish. It combines smoky Spanish chorizo with nutty chickpeas and sweet roasted red bell pepper. Although it can be served immediately after making, the salad is also delightful the following day, after the chickpeas have had time to absorb the tangy, zesty apple cider vinegar dressing. Cured chorizo casing can have a stringy texture, so be sure to peel off the casing before slicing the sausage.

Frequently Asked Questions

  • What is pineapple vinegar?

    Pineapple vinegar adds a mild acidity and sweetness that pairs well with Spanish chorizo. Find it at specialty stores or online at ranchogordo.com.

  • What’s the difference between Spanish and Mexican chorizo?

    Spanish chorizo is a hard, cured sausage with smoky, spicy flavor, unlike Mexican chorizo, which is fresh, soft, and crumbly, so make sure you’re getting the right version. If you can’t find it, consider a good hard salumi, like pepperoni or soppressata, and maybe add an extra sprinkle of smoked paprika.

Notes from the Food & Wine Test Kitchen

For added flavor, consider roasting your own red bell peppers instead of using jarred roasted red peppers.

Make ahead

The salad can be stored in an airtight container in the refrigerator for up to 2 days.

[ad_2]

Source link

Related Topics: