Charred Squid and Chorizo Salad with Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Australian-inspired salad combining smoky charred squid, spicy chorizo, and hearty chickpeas with fresh herbs and a zesty dressing. This australian-inspired salads ready in about 20 minutes pairs sliced chorizo sausage, drained and rinsed canned chickpeas, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 6 oz sliced chorizo sausage and cook for 4-5 minutes until browned and slightly crispy. Remove chorizo and set aside, leaving the oil in the pan.
  2. Step 2: Add 2 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant. Add 1 lb cleaned squid rings and cook for 2-3 minutes until just opaque and charred in spots. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.
  3. Step 3: In a large bowl, combine the cooked squid, chorizo, and 1 1/2 cups drained and rinsed canned chickpeas.
  4. Step 4: Whisk together 2 tbsp lemon juice, 2 tbsp olive oil, 1 tsp sea salt, 1/4 tsp red chili flakes, and chopped herbs: 1/4 cup parsley and 1/4 cup coriander. Pour the dressing over the salad and toss to combine.
  5. Step 5: Serve immediately or chill for 30 minutes to meld flavors.

Frequently asked questions

How long does Charred Squid and Chorizo Salad with Chickpeas take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Squid and Chorizo Salad with Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced chorizo sausage from drying out.

Can I substitute ingredients in Charred Squid and Chorizo Salad with Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Squid and Chorizo Salad with Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Squid and Chorizo Salad with Chickpeas?

Australian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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