4  portions. Maximum cost £5 for the original recipe, £9 with my additions, 

Skill level: Easy, 

Total cooking time: 25 minutes, 

  • Prep time: 15 minutes, 
  • Cooking time: 10 minutes, 

Equipment used: 1 frying pan, a large mixing bowl, 1 saucepan, 

Original recipe: (Jamie Oliver’s) Summer chickpea salad listed in Jamie’s Dinners


This is barely a salad. Jamie lists it as a “summer chickpea salad” but even with the addition of leaves (spinach, rocket, watercress, lambs lettuce and / or pea shoots), I’m still a little hesitant to pass this off as salad-esque…. and so you may as well go whole hog and add some chunks of warm chorizo sausage. Whilst this does take away some of the freshness, chorizo and feta is such a good combo it’s almost a shame not to. 

Jamie Oliver Chickpea salad


To assemble:

(Original recipe in bold font, my comments in italics)

1: First of all, finely dice 1 small red onion. Once that’s done, finely slice 1 red chilli and then roughly chop 4 tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. I often throw in half of the crumbled feta as well (about quarter of a packet) to ensure that it’s mixed right though. Season to taste.

2: Heat 1 can of chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. I tend not to do this, but would recommend you try both approaches to see what you prefer

Allow to marinate for a little while and serve at room temperature. (I’ve only done this once and can vouch that if pressed for time, you can skip this step). 

3: Heat a pan – no need to add oil and the sausage will release this. Chop the chorizo into chunks (raw or cured will work) and pan fry allowing the sausage to release its oil and crisp up around the edges. 

Just as you’re ready to serve, give the salad a final dress with the fresh mint. Add the sausage. 

Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese (use quarter of a packet but you can add more if you wish)



All prices from Sainsbury’s, unless otherwise stated

  • 1 small red onion (17p)
  • 1 red chilli (60p for a 60g pack containing approx 4)
  • 4 tomatoes (80p)
  • 1 can of chickpeas (55p)
  • feta (£1.80 for 200g,  half used here)
  • 1 lemon (30p)
  • a small handful of mint leaves (70p – even if you have the smallest window sill, you can grow your own mint, it is impossible (!) to kill!)


Plus, I also add:

  • 200g chorizo – I prefer to use raw, cooking chorizo as this releases a load of tasty juice as you fry it (£2.50)
  • rocket (£1, half a bag used here)
  • spinach (£1, half a bag used here)


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