Chickpea salad with chorizo (Garbanzos alinados con chorizo)

Time 10 minutes
Yields Makes 6 tapas or 4 salad servings
Chickpea salad with chorizo (Garbanzos alinados con chorizo)
(Ricardo DeAratanha / Los Angeles Times)

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.


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.

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.

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