Squid, chickpea & chorizo salad

Gluten Free
Dairy Free
Very Healthy
Health score
93%
Squid, chickpea & chorizo salad
60 min.
6
570kcal

Suggestions


If you're looking for a vibrant and nutritious dish that combines bold flavors and a delightful variety of textures, look no further than this Squid, Chickpea & Chorizo Salad. Bursting with color and rich in health benefits, this recipe is a celebration of fresh ingredients and culinary ingenuity. The striking blend of grilled red peppers adds a smoky sweetness, while the tender rings of squid and savory chunks of chorizo introduce a satisfying heartiness to the dish.

This salad isn't just visually appealing; it's also incredibly healthy. Packed with protein from chickpeas and squid, along with the goodness of fresh herbs and vegetables, it offers a balanced meal that is gluten-free and dairy-free. Perfect for lunch, as a side dish, or even as a light main course, it caters to a range of dietary preferences without sacrificing flavor.

The best part? You can whip up this delightful dish in just about 60 minutes, making it an ideal choice for busy weekdays or casual gatherings. The zesty lemon juice and fragrant parsley enhance every bite, while the spike of chili gives it a gentle kick. Serve it on a platter and let everyone indulge; this Squid, Chickpea & Chorizo Salad is sure to impress and satisfy. Get ready to elevate your culinary repertoire with this health-conscious yet indulgent dish!

Ingredients

  •  pasilla peppers red
  • 800 chickpea rinsed drained canned
  • bunch huge parsley roughly chopped
  •  chilli red deseeded chopped
  •  garlic cloves finely chopped
  • 100 ml olive oil 
  • 600 squid rings whole cleaned sliced into rings, tentacles kept
  • 200 cooking chorizo cut into chickpea-size chunks
  •  juice of lemon 

Equipment

  • bowl
  • frying pan
  • grill

Directions

  1. Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred.
  2. Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice. In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic. Set aside.
  3. Heat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid. Stir-fry for about 30 secs. Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers. Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest.
  4. Mix together, pile onto a platter and let everyone help themselves.

Nutrition Facts

Calories570kcal
Protein23.69%
Fat44.06%
Carbs32.25%

Properties

Glycemic Index
32.13
Glycemic Load
8.23
Inflammation Score
-10
Nutrition Score
42.580869882003%

Flavonoids

Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.07mg
Apigenin
20.48mg
Luteolin
0.61mg
Kaempferol
0.16mg
Myricetin
1.43mg
Quercetin
0.25mg

Nutrients percent of daily need

Calories:570.05kcal
28.5%
Fat:28.15g
43.31%
Saturated Fat:5.86g
36.62%
Carbohydrates:46.36g
15.45%
Net Carbohydrates:34.1g
12.4%
Sugar:10.35g
11.5%
Cholesterol:253.83mg
84.61%
Sodium:63.36mg
2.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:34.06g
68.12%
Vitamin K:175.25µg
166.9%
Vitamin C:133.64mg
161.99%
Copper:2.4mg
120.02%
Manganese:1.54mg
77.19%
Folate:288.02µg
72.01%
Selenium:50.01µg
71.44%
Vitamin A:3544.04IU
70.88%
Fiber:12.26g
49.05%
Phosphorus:476.29mg
47.63%
Vitamin E:5.24mg
34.95%
Iron:6.29mg
34.95%
Vitamin B2:0.58mg
34.18%
Magnesium:113.54mg
28.39%
Vitamin B6:0.53mg
26.67%
Zinc:3.9mg
26.02%
Potassium:887.49mg
25.36%
Vitamin B12:1.3µg
21.67%
Vitamin B3:3.89mg
19.44%
Vitamin B1:0.23mg
15.62%
Vitamin B5:1.2mg
11.98%
Calcium:119.31mg
11.93%