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 |
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Directions
- 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.