This effortless salad comes together in 10 minutes flat and is perfect for a light lunch or hearty side dish. It combines smoky Spanish chorizo with nutty chickpeas and sweet roasted red bell pepper. Although it can be served immediately after making, the salad is also delightful the following day, after the chickpeas have had time to absorb the tangy, zesty apple cider vinegar dressing. Cured chorizo casing can have a stringy texture, so be sure to peel off the casing before slicing the sausage.
For added flavor, consider roasting your own red bell peppers instead of using jarred roasted red peppers.
The salad can be stored in an airtight container in the refrigerator for up to 2 days.