A hearty, main meal salad with great variety of flavor. Chorizo is an excellent source of selenium.
Ingredients
- 1 tbsp olive oil
- 5½ (150 g) chorizo, roughly chopped
- 14 oz (400 g) can of chickpeas, drained and rinsed
- 3 cloves of garlic, finely chopped
- handful of flat-leaf parsley, finely chopped
- 1 tbsp dry sherry
- 2 ripe mangoes, stoned, and flesh diced
- small handful of fresh basil, roughly chopped
- small handful of fresh mint leaves, roughly chopped
- small handful of fresh cilantro leaves, roughly chopped
- 9 oz (250 g) baby spinach leaves
How to Make It
- Heat the olive oil in a frying pan, add the chorizo and chickpeas and cook over low heat for 1 minute, then add the garlic and parsley and cook for a further minute. Add the sherry and cook for 10 minutes, stirring occasionally.
- Put the mango and remaining herbs in a bowl and toss together, then add the chickpea mixture and combine well. Spoon onto a bed of spinach to serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 504 kcal Calories from Fat: 216 kcal |
|
% Daily Value*
|
| Total Fat 24 g 69% |
Trans Fat 0.0 g |
carbohydrates 31 g 24% |
Dietary Fiber 2.5 g 7% |
Sugars 5.5 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |