Warm chickpea

Yummy Warm chickpea, chorizo and prawn salad Recipe

Our warm chickpea, chorizo and prawn salad is made with the help of a slow-cooker, so you can set and forget.
Warm chickpea, chorizo and prawn salad
Prep Time : 0:20 | Cook Time : 5:30 | Total Time : 5:50 | Serving : 4 person.


  • 210g (1 cup) dried chickpeas

  • 750ml (3 cups) Massel Salt-reduced Chicken style Liquid Stock

  • 1 gluten-free chorizo sausage, sliced

  • 500g green prawns, peeled, deveined, tails intact

  • 1 red capsicum, deseeded, cut into thin strips

  • 350g mixed cherry tomatoes, halved

  • 1 small red onion, thinly sliced into rounds

  • 2 tablespoons extra virgin olive oil

  • 1 1/2 tablespoons red wine vinegar

  • 1 small radicchio

  • 1/3 cup fresh continental parsley leaves


  • Step 1

    Combine the chickpeas and stock in a slow cooker. Cover and cook on Low for 5 hours.

  • Step 2

    Heat a small frying pan over medium heat and cook the chorizo for 1-2 minutes each side, until golden brown. Drain on paper towel. Add chorizo and prawns to slow cooker (lift and replace lid as quickly as possible). Cook on Low for a further 30 minutes.

  • Step 3

    Use a slotted spoon to transfer the chickpeas, prawns and chorizo to a large bowl. Add the capsicum, tomato and onion. Drizzle with oil and vinegar. Season.

  • Step 4

    Separate the radicchio leaves and arrange on a large serving platter. Top with chickpea mixture and sprinkle with parsley.

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