Chickpea and Chorizo Salad

The days are starting to get longer, and the snow is finally starting to melt on the slopes.   Yep, it is June is South East Idaho.   Having been cooped up in the office for the last month, I needed to get outside and enjoy nature with friends.   Or destination was Jackson Hole, Wyoming, by way of the Ashton-Flagg Ranch Road.   We had attempted this road in November two years ago but were forced to turn back due to an abandoned car stuck in the snow.

Looking south along the creek

We decided to pick up our friends from Idaho Falls and headed north to Ashton.   We figured we would encounter snow along the road, but we ended up breaking trail through drifts for a couple of miles.   Along the way, we met up with some Eagle Scouts who were there to clear the road to the Scout Camp.   We helped them for for a while longer, but eventually reached the point where we were running low on fuel and had to head back to Ashton.

Judging the trail conditions

  • 1 lb chorizo: smoked and cured, cut into 1/4" medallions 
  • 3 14.5oz cans chickpeas; rinsed
  • 3 red bell peppers; seeded and cut into 1/4" strips
  • 2 limes; juiced
  • 1 red onion; quartered and cut into strips
Serves 6

Cooking Instructions

Heat a skillet over medium/high heat and add the chorizo.   Brown until heated through and just begins to crumble.   Add the remaining ingredients and cook until the onion and bell peppers begin to soften, stirring occasionally.

Note: When choosing a chorizo for this recipe, you will want to find one that is encased in link form and pre-cooked so that it will not fall apart as it is being browned.   We use a hot variety produced by Big Lost River Meats in Mackay, ID and purchased at the local farmers markets.

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Cool owl we found along the trail