Grilled Spanish Chickpea and Chorizo Salad
Smoky grilled chorizo combined with tender chickpeas and fresh herbs, tossed in a bright sherry vinaigrette for a hearty Spanish salad. This spanish-inspired salads ready in about 25 minutes pairs Spanish chorizo, sliced, canned chickpeas, drained and rinsed, small 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 "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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Spanish Chickpea and Chorizo Salad take to make?
Total time is about 25 minutes (15 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 Grilled Spanish Chickpea and Chorizo Salad?
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 spanish chorizo, sliced from drying out.
Can I substitute ingredients in Grilled Spanish Chickpea and Chorizo Salad?
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 Grilled Spanish Chickpea and Chorizo Salad 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 Grilled Spanish Chickpea and Chorizo Salad?
Spanish 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.
