Seafood and Chorizo Chickpea Salad with Lemon Dressing

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 developed and reviewed.

A vibrant salad combining tender squid, spicy chorizo, and chickpeas tossed in a zesty lemon dressing, inspired by Australian coastal flavors. This Australian-inspired salad recipe, ready in about 20 minutes, pairs squid tubes, chorizo sausage, canned chickpeas 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 280 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 280 cal/serving

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Ingredients

12 oz (350 g), cleaned and sliced into rings squid tubes
4 oz (115 g), diced chorizo sausage
1 can (15 oz/425 g), drained and rinsed canned chickpeas
1 small, thinly sliced red onion
1/4 cup chopped flat-leaf parsley
3 tbsp lemon juice
3 tbsp extra virgin olive oil
1 clove, minced garlic clove
1/2 tsp smoked paprika
to taste salt
to taste black pepper

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Instructions

Step 1: Heat a large skillet over medium heat. Add 4 oz diced chorizo sausage and cook for 4-5 minutes until it releases oil and becomes slightly crispy.
Step 2: Add 12 oz sliced squid rings to the skillet and sauté with the chorizo for 2-3 minutes until the squid is opaque and cooked through but still tender.
Step 3: In a large bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 small thinly sliced red onion, and 1/4 cup chopped flat-leaf parsley.
Step 4: In a small bowl, whisk together 3 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1 minced garlic clove, 1/2 tsp smoked paprika, salt, and black pepper until emulsified.
Step 5: Add the cooked squid and chorizo mixture to the chickpea bowl and pour the lemon dressing over. Toss gently to combine all ingredients evenly.
Step 6: Adjust seasoning with salt and pepper if needed. Serve the salad chilled or at room temperature.