Chorizo And Chickpea Salad - cooking recipe

Ingredients

2 teaspoons olive oil
400 g chorizo sausages, thinly sliced
250 g punnet cherry tomatoes or 250 g grape tomatoes, halved
1 (420 g) can chickpeas, drained and rinsed
70 g baby rocket
70 g feta cheese
2 tablespoons balsamic vinaigrette (of your choice)

Preparation

Heat the oil in a non stick pan over medium high heat.
Add half the chorizo and cook for 4 minutes turning until crisp and golden.
Drain on paper towel, and repeat with remaining chorizo.
Add cherry tomatoes to frying pan and cook tossing for 2 minutes until just softened.
Combine warm chorizo, tomatoes, chickpeas, rocket, feta and dressing in a large bowl.
Season with salt and pepper, toss gently and spoon into serving bowls.