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Chickpea Salad with Sausage and Snap Peas

Chickpea Salad with Sausage and Snap Peas

Prep time 10 minutes
Cook time 5 minutes
Ready in 15 minutes
Makes 4 servings


  • 1 (15.5 oz) can chickpeas
  • 3 oz sliced chorizo or salami
  • 1 (8 oz) pkg stringless sugar snap peas
  • 1 (12 oz) pkg julienne sliced bell peppers
  • 1 (5 oz) pkg arugula
  • 2 tbsp chopped basil


1. Rinse and drain the chickpeas. Roughly dice the chorizo if slices are large; leave whole if small. Halve the sugar snap peas lengthwise.
2. Heat a dry skillet over high heat and stir-fry the chorizo for 2 minutes. Add the peppers and peas and stir-fry 3 minutes. Season with salt (in moderation) and pepper. Mix the chickpeas in a large bowl with the vegetables and chorizo and toss with arugula and basil.


Chorizo is a Spanish sausage that’s a little like salami. Don’t use Mexican chorizo, which needs to be cooked before using.


Per serving: 204calories, 8g fat, 2g saturated fat, 14mg cholesterol, 498mg sodium, 25g carbohydrate, 8g fiber, 6g sugar, 11g protein