Cousin Annies Chick Pea And Chorizo Summer Salad Recipes

COUSIN ANNIE'S CHICK PEA AND CHORIZO SUMMER SALAD

Cousin Annie's Chick Pea and Chorizo Summer Salad image

On a warm summer's evening, my cousin Annie put together this lukewarm summer salad and we enjoyed it in the last sunbeams of the day on her appartment's balcony. She served it with some ciabatta bread with garlic butter and tapenade on the side. I loved it, and absolutely needed to share this one here!

Provided by hxnnxh

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 tablespoon olive oil
1 onion, finely chopped
1 large garlic clove, pressed
1 red chili pepper, deseeded and finely chopped
8 ounces chorizo sausage, skinned and cut into slices of about 1/4 inch
6 roasted red peppers (from can)
1 tablespoon white wine vinegar
15 ounces chickpeas, drained
2 tablespoons parsley, chopped
2 avocados, diced
4 ounces black olives, sliced
salt and pepper

Steps:

Heat oil in skillet, cook onions and garlic until softened, not browned. Add chili pepper and chorizo and keep cooking until chorizo is slightly crisp.
Slip mixture in a bowl, add chick peas, roasted pepper, parsley, pepper, avocados, olives and vinegar. Season with salt and pepper.

Nutrition Facts : Calories 407.2, Fat 28.3, SaturatedFat 7.4, Cholesterol 33.3, Sodium 825.4, Carbohydrate 26.3, Fiber 8.7, Sugar 1.6, Protein 14.6

CHORIZO SALAD

Chorizo Salad image

A salad that can be a main meal as easily as a side dish. If you have potatoes leftover, it's very quick to make. You can also speed things up by purchasing jars of roasted peppers, rather than roasting them yourself.

Provided by Sackville

Categories Pork

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

300 g spicy chorizo sausage, peeled and cut into thick slices
2 tablespoons olive oil
500 g new potatoes, boiled and halved
1/2 teaspoon salt
300 g green beans, blanched
3 red capsicums, roasted,peeled and sliced
2 tablespoons sherry wine vinegar

Steps:

Fry the chorizo in batches in a bit of the oil, until it is nice and crisp.
Add the potatoes and salt to the pan and fry for a minute until slightly browned.
Tip into a bowl.
Add the beans and peppers, remaining oil and sherry vinegar.
Toss well and scatter the chorizo on top.

Nutrition Facts : Calories 1091.9, Fat 71.9, SaturatedFat 23.6, Cholesterol 132, Sodium 2462.6, Carbohydrate 69, Fiber 14.7, Sugar 11.8, Protein 46

CHORIZO PASTA SALAD

Chorizo Pasta Salad image

Chorizo sausage jumpstarts the taste of this pasta and bean salad. If you can't find chorizo, use spicy Italian sausage. Recipe by David Joachim, "Relish Entertaining," September 2006.

Provided by rickoholic83

Categories Pasta Shells

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups small shell pasta
12 ounces chorizo sausage, casings removed (Mexican-style, the kind you can crumble)
3 garlic cloves, minced
2 tablespoons white wine vinegar or 2 tablespoons apple cider vinegar
1/3 cup olive oil
1/2 cup salsa, fresh is preferred but you can use prepared
1 cup red bell pepper, chopped
1/2 cup poblano chiles or 1/2 cup anaheim chili, chopped
2 cups canned black beans, drained and rinsed
1/4 cup fresh cilantro, chopped
1/4 cup queso fresco, crumbled

Steps:

Cook pasta according to package directions. Drain and rinse.
Crumble chorizo into small skillet and cook over medium heat 6-8 minutes or until browned, breaking up meat into small chunks with a spoon.
Add garlic and cook 1 minute. Remove from heat.
Put vinegar in a medium serving bowl.
Whisk in oil in a steady stream until incorporated.
Stir in salsa, bell pepper, poblano chile, beans, cilantro, chorizo-garlic mixture and cooked pasta.
Chill until serving.
Top with queso fresco and serve.

Nutrition Facts : Calories 428.6, Fat 25.9, SaturatedFat 7.5, Cholesterol 37.4, Sodium 855.5, Carbohydrate 31.5, Fiber 5.7, Sugar 2.2, Protein 17.6

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