Amazing Chickpea And Vegetable Throw-Together Salad

Clean the Brussels sprouts and the green beans and cook them for about 10 minutes in salted water.

Chop half of the red onion and glaze them with a little olive oil in a saucepan for about 2 minutes. Add the chickpeas and the fresh thyme and turn the heat low. Press the garlic into the pan and stir. Let it simmer for about 5 minutes.

Slice the lettuce leaves, tomatoes, cucumber, olives and red bell pepper and put it all on a plate or in a bowl. Add the olive and half of the lemon juice and mix it all together. Season with some salt and pepper.

Add the paprika and cayenne to the chickpeas. Turn the heat of. Add the yoghurt and stir it all together. Season with a little salt.

When the vegetables are cooked, drain the water and add them to the salad. Throw the rest of the lemon juice and the nutmeg on top.

Fry the chorizo in a pan on medium heat for about 2 minutes or untill they’re crispy. Cut the slices in half.

Add the chickpea mixture to the salad and put the chorizzo slices on top.