No Portuguese meal is complete unless chorizo is in it.  This simple yet powerful salad is full of flavours, textures and colours.  

Serves 4-6

3-4 Tbsp olive oil

300g chorizo, sliced thickly

1 440g cooked chickpeas, drained

300g cherry tomatoes, halved

1 tsp paprika

1 Tbsp red wine or sherry vinegar

Large handful fresh parsley, roughly chopped

Sea salt

Method

Heat the oil in a medium sized frypan over a moderate heat.

Add the chorizo and cook so it is crisp and turns a deeper red on both sides.

Add the chickpeas and paprika and coat well in the oily spices for about 3 minutes.

Finish by adding the vinegar and tossing it all through the chickpeas and chorizo.

Season with a little sea salt and add all the chopped parsley. Toss together once more.

Best eaten at room temperature.