Seafood and Chorizo Chickpea Salad with Lemon Dressing

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

A vibrant salad combining tender squid, spicy chorizo, and chickpeas tossed in a zesty lemon dressing, inspired by Australian coastal flavors. This australian-inspired salads ready in about 20 minutes blends (115 g), diced chorizo sausage, small, thinly sliced red onion, chopped flat-leaf parsley into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Adjust seasoning with salt and pepper if needed. Serve the salad chilled or at room temperature.

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Frequently asked questions

How long does Seafood and Chorizo Chickpea Salad with Lemon Dressing take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Seafood and Chorizo Chickpea Salad with Lemon Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Seafood and Chorizo Chickpea Salad with Lemon Dressing?

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 Seafood and Chorizo Chickpea Salad with Lemon Dressing 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 Seafood and Chorizo Chickpea Salad with Lemon Dressing?

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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