Chickpea and Chorizo Salad

  • 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.