Chickpea salad with chorizo, paprika and sugarsnaps

Name: chickpea salad with chorizo, paprika and sugarsnaps
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Dutch
Ingredients: 620 g canned chickpeas; 250 g chorizo sausage on one piece; 2 red pointed pepper; 200 g fresh sugarsnaps; 15 g fresh basil; 75 g arugula

Salad with chickpeas, chorizo, red pointed pepper, sugarsnaps, basil and arugula.

Ingredients

Directions

Put the chickpeas in a colander. Rinse and drain.
Remove the skin from the chorizo and cut into thin slices. Halve the red pointed peppers, remove the seeds and cut the flesh into strips.
Heat a skillet without butter or oil and fry the chorizo for 3 minutes on medium heat. Change regularly.
Add the peppers and the sugarsnaps and cook for 3 minutes. Season with pepper and salt.
In the meantime, cut the basil coarsely.
Mix the chickpeas in a large bowl with the vegetables and chorizo and stir in the arugula and the basil.