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Spicy chorizo and peppers

Serves 2
Prep time: 5 Minutes
Cooking time: 10 Minutes

This healthy chickpea and red pepper hot salad has an extra kick of spicy chorizo.



  • 3 chorizo from the service deli
  • 1 large red pepper from the produce department
  • Fresh coriander from the produce department
  • 410g can of chickpeas, drained
  • 1 tbsp extra virgin olive oil
  • 4 tbsp natural yoghurt
View the method
  1. Drain chickpeas and set aside. 
  2. Slice chorizo diagonally into 1cm chunks.
  3. De-seed and roughly chop the pepper. Finely chop the coriander.
  4. Add a glug of extra virgin olive oil to a large non-stick frying pan, bring to high heat. 
  5. Fry the chorizo for 2 minutes, then add the pepper.
  6. Continue the cook for a further 3-4 minutes, turning occasionally, or until the edges of the chorizo start to crisp.
  7. Tip the drained chickpeas into the pan and combine until the chickpeas are hot.
  8. Remove the pan from heat, stir in finely chopped fresh coriander and serve with a generous dollop of natural unsweetened yoghurt.
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