Squid, Chickpea & Chorizo Salad

Ingredients

• 4 red bell pepper
• 28 oz canned chickpeas
• ½ bunch fresh parsley
• 1 red chili
• 2 clove garlic
• 100 ml olive oil
• 1.3 lb squid
• 7 oz chorizo sausage
• 1 lemon
• 1 pinch salt
• 1 pinch black pepper

Steps

1. Grill or char the red peppers whole until completely blackened, then place in a bowl, cover, and let cool. Peel, deseed, and finely slice the cooled peppers.
2. In a large bowl, combine the sliced peppers (with any juices), drained chickpeas, chopped parsley, minced chili, and minced garlic. Set aside.
3. Heat a large frying pan over high heat until smoking. Add a splash of olive oil, then quickly stir-fry the squid for about 30 seconds.
4. Scatter the chorizo over the squid and continue to cook for another 30 seconds.
5. Immediately transfer the squid and chorizo to the bowl with the pepper and chickpea mixture.
6. Season the salad with salt and pepper, then dress with the remaining olive oil, fresh lemon juice, and lemon zest.
7. Mix everything thoroughly and serve warm or at room temperature.