This salad is delicious and oh-so-quick to make, thanks to a handy tin of chickpeas. I usually double this dressing, as it’s great with other salads and barbecued chicken.
|½ cup||Dates (Main)|
|1 Tbsp||Balsamic vinegar|
|1 Tbsp||Lemon juice|
|2||Chorizo sausages, sliced (Main)|
|1 tin||Chickpeas, drained and rinsed (Main)|
|1||Green capsicum, chopped|
|½ cup||Olives, halved|
|¼ cup||Sundried tomatoes, chopped|
|1 cup||Chopped Italian parsley|
- Firstly, soak the dates in boiling water for 15 minutes. Drain. Place them into a blender with the vinegar, lemon juice and honey. Add a tablespoon of water if it's a little thick.
- Heat a frying pan to a mediumheat. Add the chorizo, cooking for 3 or 4 minutes each side until browned. Remove.
- In a large bowl, place the chickpeas, chorizo, capsicum, olives, sundried tomatoes and parsley, tossing together.
- At least 20 minutes before serving, add half the dressing and serve the remainder on the side.