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

Potato, Chickpea & Chorizo Salad & Tomato Dressing Recipe

Name: Potato, Chickpea & Chorizo Salad & Tomato Dressing
Prep time: 20 min
Cook time: 35 min
Total time: 35 min
Cuisine: British
Ingredients: black pepper (to taste); 250 grams charlotte potatoes; 100 grams chorizo; 2 whole egg; 1 cloves garlic; 2 grams granulated sugar; 2.5 tbsp olive oil; 1 tsp pesto; 1 whole red onions; 1 tbsp red wine vinegar; salt (to taste); 1 tin small tin chickpeas; 80 grams Spinach; 3 whole sun dried tomatoes(in oil); 0.25 tbsp tomato puree

30 Minutes

Serves: 2

A spicy warm chorizo 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

Salad

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

Dressing

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

How to make Potato and Chorizo Salad

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

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About our potato and chorizo salad

This warm chorizo salad features crispy fried potatoes and chorizo, tender chickpeas, and sweet red onions, all tossed in a tangy homemade tomato dressing. Topped with fresh mixed greens and a perfectly poached egg. It is ideal for busy worknights as its quick to cook

When to cook Chorizo and potato salad

This recipe is perfect from autumn to spring, its quick to prepare and easy to cook so ideal for a week night dinner. Its packed with carbs and veggie protein so perfect for those colder evenings

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

Who will love this warm chorizo salad?

The whole family will love this recipe , its ideal for kids and adults alike, its perfect for two and is great comfort food after a stressful day at work.

Flavour profile

This dish has some great textures from the crunchy chorizo to the soft potatoes, the savoury spicy flavour of the chorizo compliments the starchy potatoes and the nutty chickpeas, the red onions add a touch of sweetness, and the tomato pesto dressing add just the right amount of acidity

What makes our easy chorizo salad the best

Chorizo and potato compliment each other beautifully add 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 it truly amazing

About the ingredients for Chickpea and chorizo salad with potatoes

potatoes - this recipe needs baby potatoes cooked with there skins on, any variety will work perfectly

Chorizo - a good spicy chorizo that you can cut into chunks, the thin sliced chorizo can be used in an emergency but its not ideal

Spinach leaves - we recommend spinach for this dish as it needs a strong salad leave

Red onion - This recipe needs a sweet onion, so ideally red onions or shallots

Sun dried tomato - this dish needs a strong tomato flavour that you get with sun dried tomatoes

Chickpeas - we use tinned chickpeas for convenience but if you have some leftover cooked chickpeas then you can use them

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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35 Minutes