Grilled Spanish Chickpea and Chorizo Salad

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Smoky grilled chorizo combined with tender chickpeas and fresh herbs, tossed in a bright sherry vinaigrette for a hearty Spanish salad. This Spanish salad recipe, ready in about 25 minutes, pairs Spanish chorizo, sliced, canned chickpeas, drained and rinsed, and red onion, thinly sliced 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 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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: 15 min Cook: 10 min Serves 4 Spanish cuisine 350 cal/serving

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Ingredients

8 oz Spanish chorizo, sliced
1 1/2 cups canned chickpeas, drained and rinsed
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
3 tbsp sherry vinegar
4 tbsp extra virgin olive oil
1/2 tsp smoked paprika
to taste salt
to taste black pepper

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Instructions

Step 1: Preheat grill or grill pan to medium-high heat. Grill 8 oz sliced Spanish chorizo for 3-4 minutes per side until edges are crisp and smoky, then set aside to cool slightly.
Step 2: In a large bowl, combine 1 1/2 cups drained chickpeas, 1 small thinly sliced red onion, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh parsley.
Step 3: In a small bowl, whisk together 3 tbsp sherry vinegar, 4 tbsp extra virgin olive oil, 1/2 tsp smoked paprika, and salt and black pepper to taste.
Step 4: Chop grilled chorizo into bite-sized pieces and add to the chickpea mixture. Pour vinaigrette over everything and toss gently to combine. Serve at room temperature or chilled.