Squid chickpea chorizo salad
Ingredients
- 4 red peppers
- 2 x 400g cans chickpea, rinsed and drained
- huge bunch parsley, roughly chopped
- 1 red chilli, deseeded and chopped
- 2 garlic cloves, finely chopped
- 100ml olive oil
- 600g cleaned squid, sliced into rings, tentacles kept whole
- 200g cooking chorizo, cut into chickpea-size chunks
- juice and zest 1 large lemon
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