Steve made this super easy, flexible salad for an Instagram Live episode and we’ve had quite a few requests for the full recipe. Ta-da!
Note that Steve used pre-cooked Spanish chorizo, which is different from the fresh Mexican chorizo that needs to be cooked first.
- 2 cups cooked, drained Rancho Gordo garbanzo beans
- 1 cup chopped roasted red peppers (jarred is fine)
- 1 cup diced Spanish chorizo (or to taste)
- 1/4 cup chopped white onion
- 2 to 3 tablespoons extra virgin olive oil
- 1 tablespoon Rancho Gordo pineapple vinegar or other mild vinegar
- Salt and freshly ground pepper
- Fresh flat-leaf parsley for garnish
For 2 to 4 people
- In a serving bowl, combine chickpeas, pepper, chorizo, and onion. Add oil and vinegar. Season with salt and pepper. Stir well to combine all ingredients.
- Taste and adjust the seasonings as needed. Garnish with parsley.