1 can of cooked chickpeas
1 red capsicum (diced)
1/4 cucumber (diced)
1/8 red onion (diced)
1tbspn chopped spring onion
1tbspn chopped fresh mint
1tbspn Wild Fennel Co. sheep 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.