A hearty, main meal salad with great variety of flavour. Chorizo is an excellent source of selenium.
SERVES 2
PREP TIME 15 MINS
COOK TIME 15 MINS
Frying Pan
Wooden Spoon
| 1 tbsp olive oil |
| 5.5 oz (150g) chorizo, roughly chopped |
| 400 g chickpeas, drained and rinsed |
| 3 cloves garlic, finely chopped |
| 1 handful flat-leaf parsley, finely chopped |
| 1 tbsp dry sherry |
| 2 ripe mangos, stoned and flesh diced |
| 1 small handful fresh basil, roughly chopped |
| 1 small handful fresh mint leaves, roughly chopped |
| 1 small handful fresh coriander leaves, roughly chopped |
| 9 oz (250g) baby spinach leaves |
| 1. Heat the olive oil in a frying pan, add the chorizo and chickpeas, and cook over a 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. |
| 2. 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. |
| Fat: 61.05 g | Fiber: 31.44 g |
| Iron: 16.55 mg | Sugar: 57.9 g |
| Calcium: 480.04 mg | Sodium: 3197.95 mg |
| Potassium: 2808.28 mg | Calories: 1254.46 kcal |
| Protein: 56.04 g | Vitamin A: 29908.48 IU |
| Vitamin C: 230.84 g | Carbohydrates: 97.19 g |
| Saturated Fat: 17.35 g | Cholesterol: 97.45 mg |