Mixed Seafood Salad with Chorizo and Chickpeas

Serves: 2-4

Difficulty: Normal


  • 200 g cooking Chorizo, cut into chickpea-sized chunks
  • Salt to taste
  • 2 Garlic cloves, finely chopped
  • 12-16 large Prawn,
  • 600 g Cleaned squid, sliced into strips
  • 2 x 400 g cans Chickpea, rinsed and drained
  • 4 Bell peppers (multi-coloured), grilled
  • Large bunch parsley, roughly chopped
  • 100 ml Olive oil
  • 1 Lemon, juice only
  • 1 Lime, juice only


  1. Add chorizo to a hot pan. Season with salt. Add garlic. When chorizo is partly cooked, add prawns to pan. When the prawns are almost cooked (about 1 minute), add squid to pan and cook for about 30 seconds. Transfer contents of pan to a bowl with drained chickpeas. Slice grilled peppers into long, thin pieces and add to bowl. Add parsley, olive oil, lemon juice, and lime juice. Toss all together with tongs. Salad is good hot or cold.