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ENTERTAINING<br />
Chickpea & chorizo salad with garlic dressing<br />
• serves 8 as a side • PREP 10 mins • cooking 10 mins<br />
$1.80<br />
per serve<br />
250g green beans, trimmed<br />
2½ tbsp extra virgin olive oil<br />
2 tbsp red wine vinegar<br />
1 garlic clove, crushed<br />
2 chorizo, sliced<br />
2 x 400g cans <strong>Coles</strong> Brand Chickpeas,<br />
rinsed, drained<br />
½ red onion, thinly sliced<br />
4 radishes, trimmed, halved, thinly sliced<br />
1 cup chopped flat-leaf parsley leaves<br />
1 Cook the beans in a medium saucepan<br />
of boiling salted water for 4 mins or until<br />
just tender. Refresh in iced water and<br />
drain well.<br />
2 Reserve 1 tsp oil. Combine the vinegar,<br />
garlic and the remaining oil in a large<br />
bowl.<br />
3 Heat the reserved oil in a large frying<br />
pan over high heat. Cook the chorizo<br />
slices, stirring, for 5 mins or until crisp.<br />
Using a slotted spoon, transfer the chorizo<br />
to the bowl. Add the chickpeas and onion.<br />
Season to taste and toss to coat.<br />
4 Add the beans, radish and parsley to<br />
the salad just before serving. Toss to coat<br />
and serve.<br />
Per serve • 972kJ (232 Cals) • 12.7g protein<br />
• 13.6g fat (3.9g sat fat) • 11.7g carbs (1.9g sugars)<br />
• 6.3g fibre • 546mg sodium<br />
33
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