Chorizo and potato salad with, red onions, chickpeas and spinach topped with a poached egg

Potato, Chickpea & Chorizo Salad & Tomato Dressing

35 Minutes
Serves: 2
Hot peppery chorizo complimented by potatoes, red onions and chickpeas sat on a bed of spinach. The salad is lightly coated in a tomato dressing and topped with a gooey poached eggs.

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What you need Ingredients


  • black pepper (to taste)
  • 150 grams charlotte potatoes
  • 100 grams chorizo
  • 2 egg
  • 80 grams Salad leaves
  • salt (to taste)
  • 1 tin small tin chickpeas
  • 1 red onions
  • 1 tsp olive oil
  • 3 sun dried tomatoes(in oil)


  • black pepper (to taste)
  • 1 cloves garlic
  • 2 tbsp olive oil
  • 1 tsp pesto
  • 1 tbsp red wine vinegar
  • salt (to taste)
  • granulated sugar (to taste)
  • 1 tsp tomato puree

How it's done Directions

Step 1

  • peel and crush the garlic
  • Make the tomato dressing by mixing together the olive oil, red wine vinegar, garlic (crushed) tomato puree, pesto, sugar, salt and pepper. Add a little extra sugar if it is to tart

Step 2

  • wash the potatoes and cut into 3 cms thick slices

Step 3

  • half fill a pan with water and boil
  • place the potatoes in the pan cook gently till the potatoes are soft

Step 4

  • while the potatoes are cooking

Step 5

  • slice chorizo into bite size pieces

Step 6

  • heat the olive oil in the frying pan
  • add the chorizo to the pan fry till crisp
  • turn the heat down and keep warm on a low light

Step 7

  • when the potatoes are done drain them
  • chop into bite size pieces
  • add the potatoes to the chorizo and fry to crisp the potatoes
  • peel and slice the red onions
  • add the red onions to the frying pan

Step 8

  • when potatoes are cooked

Step 9

  • Place some boiling water in the medium pan add the eggs and poach

Step 10

  • drain the chickpeas and wash
  • add the chickpeas, to the potatoes and chorizo pan
  • mash some of the chickpeas with a fork
  • chop the sun dried tomatoes
  • add to the frying pan
  • season with salt and pepper
  • return to the heat and gently warm through

Step 11

  • remove from the heat

Step 12

  • wash mixed leaves and place in individual serving bowls
  • share the contents of the pan equally between the serving bowls
  • add the dressing to the salad
  • take out the poached eggs and place one egg on each serving bowl
  • serve immediately

What you need Utensils

  • 1 chopping board
  • 1 fork
  • 1 frying pan
  • 1 Garlic crusher
  • 1 large knife
  • 1 large pan
  • 1 medium pan
  • 1 sieve
  • 1 small bowl

About our potato, chickpea and chorizo salad recipe

A sensational warm winter salad with spicy cooked chorizo and red onions, softly cooked potatoes, and lightly fried chickpeas all mixed with slices of sun dried tomatoes. The salad is served on a bed of spinach topped with a gooey poached egg and a sprinkle of pesto and tomato dressing. 

Other meat salad recipes

Greek Lemon Chicken with Rice Feta Salad & Tzatzki

Southern Fried Chicken with Slaw & Chipotle Cream

Korean Sticky Chicken with Asian Rice Salad

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