Spanish Chickpea Salad | With Crispy Chorizo

Drain the chickpeas in a colander, rinse thoroughly under cold water, and drain well. Wash, deseed, and dice the red bell pepper into bite-sized pieces. Peel the red onion and cut into thin strips. Peel and finely chop the garlic. Wash the arugula and parsley, shake dry, and roughly chop the parsley.

Cut the chorizo into slices approx. 0.5 cm thick or dice it. Heat a large skillet without any added fat and fry the chorizo over medium heat for about 3–4 minutes until crispy and its aromatic red paprika oil is released. Remove the chorizo with a slotted spoon and set aside on a plate, leaving the seasoned oil in the pan.

Add the olive oil to the chorizo oil in the pan. Add the diced bell pepper and sliced onion and sauté for 2–3 minutes. Add the chopped garlic, smoked paprika powder, and well-drained chickpeas. Fry everything over medium heat for about 5 minutes, stirring constantly, so that the chickpeas absorb the smoky flavours and roast lightly. Season with salt and freshly ground black pepper.