Medjool Date, Chorizo and Chickpea Salad

Medjool Date, Chorizo and Chickpea Salad


  • 12 Natural Delights Medjool dates, pitted and sliced

  • 1 cured Chorizo sausage, 30 cm long; chopped into coarse pieces

  • 425 g chickpeas, drained and rinsed

  • 1 lemon, sliced

  • 3 garlic cloves, whole

  • Olive oil, for drizzling

  • Salt and pepper, for seasoning


  1. Add the dates, chorizo, chickpeas, lemon and garlic to a mixing bowl, and drizzle with olive oil. Then lightly sprinkle with salt and pepper for added seasoning before tossing to fully blend the ingredients.

  2. Transfer to a roasting tray lined with parchment paper and bake in a pre-heated oven set at 220 ºC for 20 min on the middle rack.

  3. Toss all ingredients in the roasting pan and then return to them to the oven to roast for a further 10 minutes, or until golden brown. The trick is to warm and crisp the ingredients. Depending on the size of your cuts, you may want to cook them for a total of 40 minutes, so keep an eye on them during the second roasting phase.

  4. Once roasted, transfer them to a serving dish and serve with toasted pita bread and fresh hummus.