This is one of my absolute favorites when I’m having people over or just want to make something quick and delicious for dinner. The combination of spicy, fried chorizo, creamy feta cheese and fresh vegetables is absolutely wonderful. Plus, it only takes a few minutes to put together!
I discovered this salad when I was on a trip to Barcelona a few years ago. It was served as part of a larger tapas spread, but it completely stole the show. The chorizo releases so much flavor when it’s fried, and the oil that seeps out mixes with the dressing and elevates the whole dish. Since then, I’ve made my own version many times at home.
The best thing about this salad is that it works equally well as a main course or side dish. Serve it with several other tapas bowls, or create an entire tapas board for a party. It’s also great to bring on a picnic or as a packed lunch – just keep the dressing separate until right before serving.
Ingredients
- 200 g chorizo
- 1 can chickpeas (380 g)
- 200 g feta cheese
- 1 large salad green (iceberg lettuce or arugula)
- 250 g cherry tomatoes
- 1 cucumber
- 1 red onion
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper
- Fresh basil or parsley for garnish
Instructions
Slice the chorizo into rounds, about 0.5 cm thick. Fry them in a dry pan over medium-high heat for 3-4 minutes until golden and crispy around the edges. The chorizo releases its own oil, so you don't need to add any fat. Place them on a piece of paper towel to absorb excess fat.
Rinse the chickpeas in a colander and let them drain. Cut the cherry tomatoes in half, dice the cucumber, and slice the red onion thinly. Break the feta cheese into chunks with your hands – it looks nicer than cutting it. Tear or roughly chop the salad greens and arrange them on a large platter or in a salad bowl.
Make the dressing by whisking together olive oil, balsamic vinegar, honey, salt and pepper in a small bowl. Taste and adjust – it should be balanced between sour, sweet and salty.
Distribute the chickpeas, tomatoes, cucumber and red onion over the salad. Top with the fried chorizo slices and feta cheese. Drizzle the dressing over just before serving, and garnish with fresh basil or parsley. Serve immediately while the chorizo is still warm – the contrast between warm chorizo and cool salad is magical!
Notes
Tip: This salad is perfect as a light dinner or as part of a tapas spread. Chorizo can vary in spiciness, so choose one that suits your taste. If you want extra substance, you can serve it with crusty bread or some homemade baguettes.