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Chickpea Salad with Sausage and Snap Peas

Name: Chickpea Salad with Sausage and Snap Peas
Cook time: 5 min
Ingredients: 1 (15.5 oz) can chickpeas; 3 oz sliced chorizo or salami; 1 (8 oz) package stringless sugar snap peas; 1 (12 oz) package julienne sliced bell peppers; 1 (5 oz) package arugula; 2 tbsp chopped basil

Chorizo is a Spanish sausage that’s a little like salami. Don’t use Mexican chorizo, which needs to be cooked before using. If you can’t find chorizo, salami or pepperoni are fine substitutes.

Serves 4

Ready in 15 mins

Prep time 10 mins

Cooking time 5 mins

200 calories per serving

See nutrition information

Ingredients

> 1 (15.5 oz) can chickpeas

> 3 oz sliced chorizo or salami

> 1 (8 oz) package stringless sugar snap peas

> 1 (12 oz) package julienne sliced bell peppers

> 1 (5 oz) package arugula

> 2 tbsp chopped basil

Steps

Rinse and drain chickpeas. Roughly dice chorizo if slices are large; leave whole if small. Halve the sugar snap peas lengthwise.

Heat a dry skillet over high heat and stir-fry the chorizo for 2 min. Add the peppers and peas and stir-fry 3 min. Season with salt (in moderation) and pepper. Mix the chickpeas in a large bowl with the vegetables and chorizo and toss with the arugula and basil.