Mixed seafood salad with chorizo and chickpeas

By Spencer Watts
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  • 200 grams cooking chorizo, cut into chickpea-sized chunks
  • Salt to taste
  • 2 garlic cloves, finely chopped
  • 12-16 large prawns
  • 600 grams cleaned squid, sliced into strips
  • 2 x 400 grams cans chickpea, rinsed and drained
  • 4 bell peppers (multi-coloured), grilled
  • Large bunch parsley, roughly chopped
  • 100 milliliters 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 one minute), add squid to pan and cook for about 30 seconds.
  2. Transfer contents of pan to a bowl with drained chickpeas.
  3. Slice grilled peppers into long, thin pieces and add to bowl.
  4. Add parsley, olive oil, lemon juice, and lime juice. Toss all together with tongs. Salad is good hot or cold.


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