I love pulses. In all forms. I especially love them in salads. They can turn a simple salad into a full meal, adding goodness and substance. Here I’ve spiced things up with some chorizo, and sweetened them with cherry tomatoes. Few ingredients but lots of flavour.
One of my favourite tips that I give anyone who will listen (I tend to go on about cooking), is that you can boil up pulses, split them into cup sized portions, bag them and keep them in the freezer. Better yet, cook them in the slow cooker, then freeze them! They defrost quickly under running water, they taste lovely and they can help you put a meal on the table in minutes, using just a few additional ingredients.
Here I’ve used chickpeas, which I cooked in the slow cooker according to this recipe. Combined with a bit of rocket (arugula), some chorizo and a few cherry tomatoes, they become a lovely lunch or light dinner. The rocket provides a bit of spice, the buttery chickpeas provide amazing texture and substance, and the cherry tomatoes balance it all out with their sweetness. The chorizo gives us some extra spice, but it also acts as seasoning since the fat it renders during cooking is used as a dressing.