Squid, chickpea & chorizo salad

Name: Squid, chickpea & chorizo salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 Red Pepper; 2 400g Cans Can of chickpeas; Bunch Parsley; 1 Red Chilli; 2 Garlic Clove; 100 ml Olive Oil; 600g Squid; 200g Chorizo; Juice/zest of one Lemon

Pure Veg📍Australian🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Seafood

Ingredients for Squid, chickpea & chorizo salad

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Red Pepper

Can of chickpeas

2 400g Cans

Parsley

Bunch

Red Chilli

Garlic Clove

Olive Oil

100 ml

Squid

600g

Chorizo

200g

Lemon

Juice/zest of one

step 1

Step-by-Step Instructions

step 1

Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred. Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice. In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic. Set aside.

step 2

Heat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid. Stir-fry for about 30 secs. Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers. Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest. Mix together, pile onto a platter and let everyone help themselves.