Chorizo and potato salad with chickpeas served on a bed of spinach topped with a poached egg

Potato, Chickpea & Chorizo Salad & Tomato Dressing Recipe

30 Minutes
Serves: 2

A spicy chorizo and potato salad, 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.

Recipe Ingreds


  • black pepper (to taste)
  • 250 grams charlotte potatoes
  • 100 grams chorizo
  • 2 whole egg
  • salt (to taste)
  • 1 tin small tin chickpeas
  • 1 whole red onions
  • 0.5 tbsp olive oil
  • 3 whole sun dried tomatoes(in oil)
  • 80 grams Spinach


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

Recipe with pictures Steps

Step 1 - Make the dressing

  • 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

  • half fill a pan with water and boil
  • wash the potatoes and cut into 3 cms thick slices
  • place the potatoes in a pan of boiling water and cook gently till the potatoes are soft
  • while the potatoes are cooking

Step 3

  • slice chorizo into bite size pieces
  • 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 4

  • 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 5

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

Step 6

  • 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 7

  • wash the spinach 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

Recipe 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

How to make Spanish potato and chorizo salad

Make the tomato dressing by mixing olive oil, pesto, garlic, red wine vinegar, tomato puree and a touch of sugar. Boil the sliced potatoes, Fry the chorizo till crisp, add the potatoes and red onions to the pan and cook till golden brown. Add the chickpeas and sun dried tomatoes to the frying pan and poach the eggs. Empty the contents of the frying pan on a bed of spinach add the tomato dressing and top with the poached eggs 

What makes our easy chorizo salad the best

Chorizo and potato compliment each other beautifully add the spinach and chickpeas and you have an amazing salad. The star ingredients for this salad are the tomato and pesto dressing and the poached egg making this an amazing salad

Easy potato chorizo and chickpea salad for dinner tonight 

This salad is an all year round salad, perfect for summer or winter, quick and easy to cook and perfect for those busy work nights, if you have any left over potatoes from your Sunday roast, this is the perfect way to use them up. What ever the weather try this salad for your evening meal. This dish is perfect for a brunch get together with family and friends

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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