Mexican-Inspired Chopped Salad
Servings: 4
Ingredients
For the Chickpeas and Chorizo:
- 1 (14.5-ounce) can chickpeas
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, plus more to taste (optional)
- 6 ounces cured chorizo, casing removed and diced into small cubes
For the Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large shallot, cut in half lengthwise and thinly sliced (about 1/2 cup)
For the Salad
- 4-6 cups chopped romaine lettuce (from about 1 large head)
- 4 cups thinly sliced and de-ribbed lacinato kale (from about 1 large bunch)
- 1/2 cup peppadew peppers, drained and chopped
- 1 cup thinly sliced rainbow radishes
- 1 Fresno chile, thinly sliced (optional)
- 3 ounces cotija cheese, crumbled
- 1 large avocado, diced diced
- 1/4 cup toasted pepitas
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
Roast the Chickpeas and Chorizo:
- Preheat oven to 425℉. Line a baking sheet with parchment and set aside.
- Using a mesh strainer, drain and rinse the chickpeas. Line a large plate with paper towels and pat the chickpeas very dry. This step is essential to get them nice and crispy! If time permits, peel the skin off of the chickpeas and discard.
- Transfer the dried chickpeas to the baking sheet and season with olive oil, garlic powder, smoked paprika, dried oregano, salt, and cayenne pepper, if using. Toss until well coated, then spread into an even layer. Transfer to the middle rack of the oven and roast for 15 minutes.
- Remove the chickpeas from the oven, add the chopped chorizo, and toss to combine. Roast for an additional 7 to 10 minutes until the chorizo is crisp and some of the fat has rendered off. Toss to coat the chickpeas in the juices from the chorizo. Transfer the chickpeas and chorizo to a paper towel-lined plate and set aside to cool.
Make the Dressing:
- In a mason jar, shake together olive oil, lime juice, red wine vinegar, honey, oregano, salt, and pepper until well-combined. Add the shallots and let them pickle briefly in the vinaigrette.
Assemble the Salad:
- To assemble, add the romaine and kale to a large mixing bowl and drizzle with half of the dressing. Toss to combine, using the tongs to massage the kale to soften. Add the peppadew peppers, radishes, a few more tablespoons of dressing, and Fresno chile. Toss to combine until evenly coated. Add in half of the chickpeas and chorizo, half of the cotija cheese, half of the avocado, and half of the pepitas. Toss lightly until just combined. Add the remaining dressing, then taste and season with more salt, if needed.
- To serve, divide the salad among four bowls. Top with the remaining chickpeas, chorizo, cotija, avocado, and pepitas.
Notes
This recipe was created by a friend of mine, McKenzie Mitchell. McKenzie and I connected over Instagram years ago and she is one of my recipe testers and an extended part of The Defined Dish team, even though she lives in Seattle. She is so talented and we really do have such similar taste/style in cooking. She shared this recipe with me and I knew you guys just had to have it.
Nutrition
Calories: 474kcal | Carbohydrates: 14g | Protein: 14g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 46mg | Sodium: 1148mg | Potassium: 642mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6810IU | Vitamin C: 50mg | Calcium: 209mg | Iron: 3mg