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Spanish Style Chop Salad

Mexican-Inspired Chopped Salad
Serves: 4 people
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5 from 9 votes
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Keyword: salad

Ingredients

FOR THE CHICKPEAS:

  • 1 14.5 oz. can chickpeas - drained, rinsed and peeled
  • 1 Tbsp. extra virgin olive oil
  • ½ tsp. garlic powder
  • ½ tsp. smoked paprika
  • ½ tsp. dried oregano
  • 1 tsp. kosher salt
  • ¼ tsp. cayenne pepper - plus more to taste optional
  • 6 oz. cured chorizo - casing removed and diced into small cubes - I used Gusto Smoked Paprika chorizo

FOR THE VINAIGRETTE:

  • ¼ cup extra virgin olive oil
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. red wine vinegar
  • 1 tsp. Honey
  • 1 tsp. Dried oregano
  • ½ tsp. Kosher salt
  • ½ tsp. Freshly ground black pepper
  • 1 large shallot, cut in half lengthwise and thinly sliced (about 1 cup)

FOR THE SALAD:

  • 4-6 cups chopped romaine lettuce 1 large head
  • 4 cups thinly-sliced and de-ribbed lacinato kale I large bunch
  • ½ cup peppadew peppers - drained and chopped
  • 1 cup thinly-sliced rainbow radish
  • 1 Fresno chile thinly-sliced (optional)
  • 3 oz. cotija cheese - crumbled
  • 1 large avocado - diced
  • ¼ cup toasted pepitas
  • Salt and pepper - to taste

Instructions

FOR THE CHICKPEAS:

  • 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 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 if using. Toss until well coated and spread the chickpeas out evenly. Transfer to the middle rack of the oven, and roast for 15 minutes. At the 15 minute mark, remove from the oven, and add the chopped chorizo, tossing to combine. Roast for an additional 7-10 minutes until the chorizo is crisp and some of the fat has rendered off. Toss the contents of the sheet pan 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 while you assemble the salad.

FOR THE VINAIGRETTE:

  • While the chickpeas are roasting, 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 in the shallots and let them pickle in the vinaigrette while the chickpeas finish roasting.

FOR ASSEMBLY:

  • 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, half of the avocado, and half of the toasted pepitas. Toss lightly to just combine and taste for seasoning, if needed, add the remaining dressing and a pinch of salt.
  • To serve, divide the salad amongst four bowls, and top with the remaining chickpeas, chorizo, cotija, avocado, and toasted pepitas.
Author: McKenzie Mitchell