Prawn, chorizo & chickpea salad

This is an easy, flavour-packed salad to whip up for a crowd. It can be served warm or cold.

  • 20 mins cooking
  • Serves 6
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Prawn, chorizo & chickpea salad
  • 2 tablespoon olive oil
  • 2 clove garlic, sliced
  • 1 red onion, finely sliced
  • 1 small tsp smoked paprika
  • 250 gram raw prawn cutlets, plus larger cooked prawns in the shell for garnish, if desired
  • 2 chorizo, halved lengthwise and sliced on the angle
  • 1 can chickpeas, rinsed and drained
  • 2.5 tablespoon white wine
  • 50 gram rocket leaves
  • 2 tablespoon roughly chopped parsley
  • 2 tablespoon balsamic syrup


Prawn, chorizo & chickpea salad
  • 1
    Heat the oil in a large frying pan, then add the garlic, red onion, paprika, prawns and chorizo.
  • 2
    Toss over a medium-high heat until the prawns start to turn pink.
  • 3
    Add the chickpeas (and cooked prawns in the shell, if using) and a splash of wine, then cook for 2-3 minutes until heated through.
  • 4
    Remove from the heat and let cool a few minutes. Toss with the rocket and parsley, then drizzle with balsamic syrup.
  • 5
    Divide the salad into small bowls and garnish with larger prawns, if using.

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