Garbanzo salad with Spanish chorizo and red peppers from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 102) by Steve Sando

  • Spanish chorizo
  • roasted red bell peppers
  • Show all ingredients...
  • Serves : 2-4

  • EYB Comments

    Can substitute hard salume and pimentón for Spanish chorizo, and other mild vinegar for pineapple vinegar.

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Notes about this recipe

  • Eat Your Books

    Can substitute hard salume and pimentón for Spanish chorizo, and other mild vinegar for pineapple vinegar.

  • KNivia on March 30, 2026

    I made some changes to this recipe …first of it was hot out I would make it as suggested but since it’s cold out I cooked everything in my cast iron skillet. I sautéed the chorizo, then the onion followed by the garbanzo beans. I then added salt/pepper and pimenton to taste. Followed by jarred piquello peppers. Once everything was cooked together I added the pineapple vinegar and served the bean mixture on sourdough toast topped with 1/2 am avocado. It was really good!

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