1½ cups cooked chickpeas (garbanzos)
½ pound Spanish or cured chorizo (or salami-type sausage), thinly sliced
2 red bell peppers, trimmed, seeded, and thinly sliced
1 green pepper, trimmed seeded, and thinly sliced
3 tomatoes, trimmed and quartered
1 onion, finely chopped
2 cloves garlic, finely chopped
2 Tablespoons vinegar
2 Tablespoons olive oil
Salt and pepper to taste
Put chickpeas in salad bowl, add sliced chorizo or salami-type sausage, red and green peppers, tomatoes, onions, and garlic.
In small bowl, whisk vinegar and oil. Add salt and pepper to taste and pour over salad. Using salad tools, toss to mix well.
Often served with Rellenong Manok.
Recipe from Multicultural Cookbook of Life-Cycle Celebrations, by Lois Sinaiko Webb.