Chorizo, Chickpea and Mango Salad

posted in: BBQ, Blog, Fruit & Veg, Recipe, Salad | 0
Serves 2
  • 150 g / 5 ½ oz chorizo roughly chopped
  • 400 g can of chickpeas drained and rinsed
  • 3 cloves of garlic finely chopped
  •  Handful of flat leaf parsley finely chopped
  • 2 ripe mangoes stoned and flesh diced
  •  Small handful of fresh basil roughly chopped
  •  Small handful of fresh coriander leaves roughly chopped
  • 250 g / 9oz baby spinach leaves
  • 1 tbsp dry sherry
  1. Heat the olive oil in a frying pan, add the chorizo and chickpeas and cook over a low heat for 1 minute, then add the garlic and parsley and cook for a further minute. Add the sherry and cook for 10 minutes, stirring occasionally.
  2. Put the mango and remaining herbs in a bowl and toss together, then add the chickpea mixture and combine well.
  3. Spoon onto a bed of spinach to serve.