step by step guide to prepare favorite Warm chickpea, chorizo and prawn salad

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm chickpea, chorizo and prawn salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm chickpea, chorizo and prawn salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm chickpea, chorizo and prawn salad is something that I’ve loved my entire life.

Table of Contents


  • 210g (1 cup) dried chickpeas
  • 750ml (3 cups) Massel Salt-reduced Chicken style Liquid Stock
  • 1 gluten-free chorizo sausage, sliced
  • 500g green prawns, peeled, deveined, tails intact
  • 1 red capsicum, deseeded, cut into thin strips
  • 350g mixed cherry tomatoes, halved
  • 1 small red onion, thinly sliced into rounds
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 small radicchio
  • 1/3 cup fresh continental parsley leaves


  • Step 1
    Combine the chickpeas and stock in a slow cooker. Cover and cook on Low for 5 hours.
  • Step 2
    Heat a small frying pan over medium heat and cook the chorizo for 1-2 minutes each side, until golden brown. Drain on paper towel. Add chorizo and prawns to slow cooker (lift and replace lid as quickly as possible). Cook on Low for a further 30 minutes.
  • Step 3
    Use a slotted spoon to transfer the chickpeas, prawns and chorizo to a large bowl. Add the capsicum, tomato and onion. Drizzle with oil and vinegar. Season.
  • Step 4
    Separate the radicchio leaves and arrange on a large serving platter. Top with chickpea mixture and sprinkle with parsley.

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