Squid, chickpea & chorizo salad
Can of chickpeas, parsley and red chilli come together in this Australian seafood — 75 minutes, 10 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 10 steps.
You'll mainly reach for grill / broiler and frying pan / skillet. At medium difficulty across 10 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred.
- Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice.
- In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic.
- Set aside.
- Heat a large frying pan until smoking.
- Working quickly and carefully, add a splash of oil to the pan, then the squid.
- Stir-fry for about 30 secs.
- Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers.
- Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest.
- Mix together, pile onto a platter and let everyone help themselves.
You'll use: Grill / broiler · Frying pan / skillet · Pan
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
What to serve with Squid, chickpea & chorizo salad
- Aussie Burgers Beef
- Blueberry & lemon friands Dessert
- Chocolate Coconut Squares Dessert
- Lamingtons Dessert
Tips & common questions
How long does Squid, chickpea & chorizo salad take to make?
About 75 minutes from start to finish — an estimate based on the 10 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Squid, chickpea & chorizo salad via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.