Entertaining

Calamari, mixed herb and chickpea salad

Name: Calamari and chickpea salad recipe
Yield: 4
Ingredients: 1kg small calamari, tentacles attached, cleaned, tubes cut into 5mm rings (see note); Juice of 1/2 lemon; 80ml olive oil; 50.00 ml aged sherry vinegar; 2 garlic cloves, crushed; 2 x 400g cans chickpeas, rinsed, drained; 300g cherry truss tomatoes, halved; 125.00 ml loosely packed fresh herbs (we used flat-leaf parsley, basil, mint and dill); 200g chorizo; 40g preserved lemons, cut into thin wedges; Grilled pita, to serve

Rate now

Jump to recipe

by Dominic Smith

Jan 16, 2025

This fresh chickpea and calamari salad is the perfect side to serve guests on a warm weekend. Simple Mediterranean flavours make this bright salad a summer staple, with juicy bursts of cherry tomatoes, sharp chunks of chorizo and salty rings of calamari adding texture and zing. Serve with grilled pita bread for the ultimate afternoon snack.

1kg small calamari, tentacles attached, cleaned, tubes cut into 5mm rings (see note)
Juice of 1/2 lemon
1/3 cup (80ml) extra virgin olive oil
2 1/2 tbs aged sherry vinegar
2 garlic cloves, crushed
2 x 400g cans chickpeas, rinsed, drained
300g cherry truss tomatoes, halved
1/2 cup loosely packed fresh herbs (we used flat-leaf parsley, basil, mint and dill)
1 (200g) dried chorizo, finely chopped
40g preserved lemons, cut into thin wedges
Grilled pita, to serve

Method

1.

Combine calamari, lemon juice and 2 tbs oil in a large bowl and set aside for 5 minutes to marinate.
2.

To make the dressing, combine vinegar, garlic and remaining 2 tbs oil in a small bowl and season to taste.
3.

Combine chickpeas, tomato and herbs in a large bowl. Set aside.
4.

Heat a large non-stick frypan over high heat. Cook chorizo, stirring regularly, for 2-3 minutes, until browned. Add calamari and cook for 2-3 minutes, until barely cooked through. Remove from heat and season to taste.
5.

Add dressing to chickpea mixture and toss to combine. Transfer to a large serving platter and scatter with preserved lemon. Top with calamari mixture and serve with grilled pita.