Chorizo and chickpeas with date dressing

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.

Dressing

½ cup	Dates (Main)
1 Tbsp	Balsamic vinegar
1 Tbsp	Lemon juice
2 tsp	Honey

Salad

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

Directions

1. 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.
2. Heat a frying pan to a mediumheat. Add the chorizo, cooking for 3 or 4 minutes each side until browned. Remove.
3. In a large bowl, place the chickpeas, chorizo, capsicum, olives, sundried tomatoes and parsley, tossing together.
4. At least 20 minutes before serving, add half the dressing and serve the remainder on the side.