Squid, chickpea & chorizo salad

Ingredients

• squid, cooked and sliced100g
• chorizo, cooked and sliced50g
• canned chickpeas, rinsed and drained100g
• cherry tomatoes, halved5 piece
• red onion, thinly sliced.25 piece
• fresh parsley, chopped1 tbsp
• olive oil2 tbsp
• lemon juice1 tbsp
• garlic, minced1 clove
• salt and pepperTo taste

Instructions

1. 1

   Step 1

   Cook squid and chorizo separately until done.

2. 2

   Step 2

   In a large bowl, combine the cooked squid and chorizo with chickpeas, cherry tomatoes, red onion, and parsley.

3. 3

   Step 3

   In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper to make the dressing.

4. 4

   Step 4

   Pour the dressing over the salad and toss to combine.

5. 5

   Step 5

   Serve immediately.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Squid, chickpea & chorizo salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.