Chorizo and Chickpea Salad

2 tsp olive oil
400g chorizo sausages, thinly sliced
250g punnet cherry tomatoes, halved
420g can chickpeas, drained, rinsed
70g baby rocket, washed, drained
70g feta cheese, crumbled
2 Tbs balsamic salad dressing

Heat oil in a non-stick frying pan over medium-high heat. Add half the chorizo. Cook for 4 minutes, turning, or until crisp and golden. Drain on paper towels. Repeat with remaining chorizo.

Add cherry tomatoes to frying pan. Cook, tossing, for 2 minutes or until just softened.

Combine warm chorizo, tomatoes, chickpeas, rocket, feta and dressing in a large bowl.Season with salt and pepper. Toss gently to combine. Spoon into serving bowls.

Serves 4