An ideal meal salad for dinner and lunches or a good side dish for a barbecue party buffet.

INGREDIENTS

1 can (540 ml) chickpeas
2 ears of corn
1 red pepper
1 onion
2 zucchini
4 green onions
100 g chorizos
30 mL olive oil
1 lime (juice)
2 teaspoons fajita spices or more to taste
salt and pepper

PREPARATION

1- Cook the peeled corn cobs in boiling water for eight minutes. Pass under cold water to cool. Collect the corn kernels by passing a knife along the cobs. Reserve.

2- Rinse chickpeas thoroughly with cold water. Drain and set aside.

3- Cut the chorizo, zucchini, red pepper and onions into small cubes. Preheat a large skillet over medium-low heat and sauté chorizo, chickpeas, diced vegetables and fajita spices, stirring occasionally, 10 to 15 minutes. Remove from heat and let cool.

4- Cut the green onions into thin rings. Squeeze the lime to extract the juice.

5- Mix all ingredients in a large bowl. Season and taste. Adjust seasoning if necessary.

http://www.recettes.qc.ca/recettes/recette/salade-de-pois-chiches-et-chorizo-a-la-mexicaine#cxrecs_s