Here’s the easiest end-of-summer appetizer (or side dish or lunch or whatever you want it to be, really) on earth. It’s smoky, it’s sweet, it’s piquant, and it’s (mostly) healthy. The sum of the parts is greater than the whole here, but the key is letting it sit for at least half an hour so that the flavors meld.
- 3 ounces dry-cured Spanish chorizo, casing removed, thinly sliced into half-moons (about 1/2 cup)
- 2 14-ounce cans chickpeas, rinsed and drained
- 1 1/4 cup drained jarred roasted red bell peppers, chopped
- 1/3 cup finely chopped white onion
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons apple cider vinegar or pineapple vinegar
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 2 tablespoons finely chopped parsley
- Stir together chorizo, chickpeas, roasted bell peppers, onion, olive oil, vinegar, salt, and black pepper in a large serving bowl until well combined. Season with additional salt and black pepper to taste; stir in parsley. Let rest in the fridge for at least 30 minutes and serve cold or at room temperature.