Spanish vegetable salad with fried chorizo

Chorizo croutons

1. Cut the chorizo into slices and spread on one half of a baking tray.
2. Cut the bread slices into cubes, place the cubes in a small bowl, drizzle with olive oil and mix together.
3. Spread the bread cubes on the other half of the baking tray.
4. Toast the chorizo and bread cubes in a 180° oven for approx. 5 minutes, then turn and toast for a further 5 minutes until the sausage is crispy and the bread croutons are golden yellow.

Lukewarm chickpea salad

1. Peel the onions, cut into eighths, place in an ovenproof dish and mix with the olive oil and vinegar.
2. Cook the onions in a 180° oven for approx. 20 minutes until they are soft but still firm to the bite and have taken on a roasted color.
3. Deseed and finely dice the peppers and place in a medium bowl.
4. Peel the garlic, dice very finely and add to the diced peppers in the bowl.
5. Finely chop the capers and add to the bowl.
6. Roughly chop the olives and add to the bowl,
7. Add the cold rinsed, drained chickpeas to the bowl and mix thoroughly with the diced peppers, garlic, capers and olives and season well with salt and pepper.
8. Cut the tomato into quarters and remove the seeds.
9. Finely dice the tomato quarters and carefully fold into the chickpea salad.
10. Pour the hot fried onions and their broth over the chickpea salad and mix in carefully.
11. Season the lukewarm chickpea salad with olive oil, vinegar, sugar, salt and pepper.