Ingredients:
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
Method:
Drain and wash tinned chickpeas. Drain again. Mix with remaining ingredients and serve. Include a quality balsamic & olive oil at the table to taste.
Note:
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.