This is such a versatile salad and the bonus is its healthy, colourful and very tasty. The dill and lemon together are so fresh, it works so well with the chickpeas and chorizo. I have learnt a tip with chickpeas, once drained I gave the a good rub and then pick off as many skins as I can they taste so much better as it loses the chalkiness.

Ingredients

For the Dressing

• Zest 1/2 lemon
• Juice of a lemon
• 1 garlic clove, peeled and minced
• 3 dill sprigs, fronds only
• 1/4 tsp runny honey or maple syrup
• 2 tbsp olive oil
• Pinch of salt and pepper

For the Salad

• 3 baby cooking chorizo, skins removed and roughly chopped
• 1 tin of chickpeas
• 1/2 cup soya beans, thawed if frozen
• 1 vine of cherry tomatoes, quartered
• 4 large green olives, sliced
• 4 gherkins, sliced
• 8 pickled radish slices, optional (recipe here)

Directions

1. Add all of the dressing ingredients into a jar or bowl, shake of whisk to combine.
2. Heat a frying pan until hot. Add the chorizo and fry for a few minutes so they are brown all over. Drain on kitchen paper and Set aside.
3. Prepare the chickpeas by draining them you can reserve the juice (aquafaba) to make something else like this mayo. Give the chickpeas a good rub and remove as many skins as you can.
4. To assemble the salad, add the chickpeas, soya beans, tomatoes, olives and gherkins. Pour over the dressing and give it a good toss. Sprinkle over the chorizo crumbs and radish (if using) and serve. Enjoy 😊