Eat Beat video: Chickpea salad with chorizo

Chickpea salad with chorizo.
(Ricardo DeAratanha / Los Angeles Times)

Marinated chickpeas get tossed with fresh parsley, chopped Spanish chorizo, a little green onion and diced red bell pepper for color, and a handful of black olives to finish the dish.

After marinating the chickpeas, this salad can be prepared in just minutes, and -- served cold or at room temperature -- makes a great side dish whether you’re serving company or dinner with family. It even makes a perfect light meal when you’re on the go.

Watch the video in the box to the left of this post for a quick demonstration, and continue reading below for the recipe.


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Chickpea salad with chorizo (Garbanzos aliñados con chorizo)

Total time: 10 minutes, plus marinating time

Servings: 6 tapas or 4 salad servings

Note: Start this recipe a day or two before serving, as you’ll need to allow time to soak the chickpeas before cooking, then to marinate them in the oil and lemon dressing. Or, use two jars of ready-to-eat chickpeas instead of cooking them. Drain the liquid, rinse the chickpeas in water, then add the marinade.

3 cups cooked chickpeas, drained


3 tablespoons extra virgin olive oil

3 tablespoons lemon juice

6 tablespoons chopped flat-leaf parsley

1 clove garlic, finely chopped

3 ounces Spanish chorizo, cut in 3/8-inch dice

1 green onion, including some of the green part, chopped

3 tablespoons chopped red bell pepper

6 cherry tomatoes, halved

12 pitted black olives

1. Place the chickpeas in a medium bowl and toss with the salt, oil and lemon juice. Cover and set aside to marinate at least 2 hours, up to 24 hours.

2. Shortly before serving, add the parsley, garlic, chorizo, spring onion, bell pepper, tomatoes and olives. Add additional salt, if necessary. Serve cold or room temperature.

Each of 6 servings: 278 calories; 11 grams protein; 25 grams carbohydrates; 7 grams fiber; 15 grams fat; 3 grams saturated fat; 12 mg cholesterol; 5 grams sugar; 261 mg sodium.