Squid, Chickpea, and Chorizo Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring tender squid, smoky chorizo, and hearty chickpeas tossed with a bright lemon vinaigrette for a perfect light meal. This australian-inspired seafood ready in about 20 minutes pairs diced chorizo sausage, divided olive oil, freshly squeezed lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 1 tbsp olive oil in a skillet over medium heat. Add 4 oz diced chorizo and cook for 3-4 minutes until it releases its oils and becomes slightly crispy. Remove chorizo and set aside.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and 1 minced garlic clove. Sauté for 30 seconds until fragrant, then add 12 oz sliced squid rings. Cook for 2-3 minutes, stirring frequently, until the squid is opaque and just cooked through. Remove from heat.
  3. Step 3: In a large mixing bowl, combine 1 cup cooked chickpeas, the cooked chorizo, and squid. Add 2 tbsp freshly squeezed lemon juice, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp red chili flakes if using, and 2 tbsp chopped fresh parsley.
  4. Step 4: Toss everything gently to coat evenly with the lemon vinaigrette. Serve immediately or chilled as a light lunch or appetizer.

Equipment for this recipe

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Frequently asked questions

How long does Squid, Chickpea, and Chorizo Salad with Lemon Vinaigrette 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 Squid, Chickpea, and Chorizo Salad with Lemon Vinaigrette?

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 diced chorizo sausage from drying out.

Can I substitute ingredients in Squid, Chickpea, and Chorizo Salad with Lemon Vinaigrette?

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 Squid, Chickpea, and Chorizo Salad with Lemon Vinaigrette 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 Squid, Chickpea, and Chorizo Salad with Lemon Vinaigrette?

Australian seafood 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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