Ingredients

Method

• 750 ml cooked chickpeas
• 500 g firm red tomatoes, roughly chopped
• 1 onion, diced
• About 120g chorizo sausage, sliced
• 60 ml well washed, dried and chopped fresh coriander leaves
• 125 ml olive oil
• 45 ml red-wine vinegar
• Sea salt and milled black pepper, to taste

Method

Ingredients

Mix together all the ingredients and serve on wild rocket leaves with a drizzle of olive oil.