YOU WILL NEED:
1 can of cooked chickpeas
1 red capsicum (diced)
1/4 cucumber (diced)
1/8 red onion (diced)
1tbsp chopped spring onion
1tbsp chopped fresh mint
1tbsp Wild Fennel Co. Lamb seasoning
50g finely sliced dried chorizo
Drain and wash tinned chickpeas. Drain again. Mix with remaining ingredients and serve. Include a quality balsamic & olive oil at the table to taste.
This salad makes for a great vegetarian option. Just replace the chorizo with some cubed feta cheese. Great as a main or a side salad.