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🥔 Chorizo Potato Chickpea Salad

610 kcal · 35 min · 4 servings

Ingredients

• 500 g Waxy potatoes
• 200 g Spanish chorizo (sliced)
• 400 g Chickpeas (canned, drained)
• 1 Stück Red onion
• 2 Stück Garlic cloves
• 2 EL Apple cider vinegar
• 30 ml Olive oil
• 1 TL Smoked paprika
• 1 Prise Salt
• 1 Prise Black pepper
• 250 g Grape tomatoes

Instructions

1. 1. Wash the potatoes and boil them in salted water for 15-20 minutes until tender. Let them cool and cut them into cubes.
2. 2. Slice the chorizo thinly. Fry them in a pan without additional fat over medium heat for 3 minutes until they release their oil.
3. 3. Remove the chorizo from the pan and set aside. Use the chorizo oil in the pan to lightly fry the cubed potatoes for 5 minutes.
4. 4. Add the finely chopped red onion and garlic to the pan and sauté for 2 minutes.
5. 5. Add the drained chickpeas and halved grape tomatoes to the pan. Mix everything gently.
6. 6. Mix the apple cider vinegar, olive oil, smoked paprika, salt, and pepper in a small bowl.
7. 7. Pour the sauce over the warm potato-chorizo mixture. Mix in the chorizo slices.
8. 8. Let the salad cool completely before filling it into 4 storage containers.

Nutrition per serving

• kcal: 610
• Protein: 22 g · Fett/Fat: 32 g · Carbs: 58 g